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Pressure Cooker Chocolate Chip Pumpkin Bread

4.87 from 15 votes


  • 1/4 cup vegetable oil
  • 2 tbsp vegan sour cream can sub for plain nondairy yogurt or cashew cream
  • 2 tbsp nondairy milk
  • 3/4 cup sugar
  • 3/4 cup pumpkin puree
  • 1/2 tsp vanilla
  • 1 3/4 cup flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp pumpkin pie spice
  • 3/4 cup chocolate chips


  • Mix together oil, sour cream, sugar, nondairy milk, pumpkin, and vanilla.
  • In a separate bowl, mix flour, baking soda, baking powder, salt, and pumpkin pie spice.
  • Mix the flour mixture into the pumpkin mixture. Fold in the chocolate chips.
  • Place the batter into a greased 8.5"x4.5" loaf pan. Cover the pan tightly with foil. 
  • Pour 1 ½ cups of water into the Pressure Cooker. Place the rack over the water then put the loaf pan on the rack.
  • Set the pot to cook for 60 minutes on dessert mode and high pressure, making sure the steam release is shut. Once the bread is done cooking, let the pressure release naturally for 10 minutes. Release remaining pressure and remove the lid. 
  • Remove the loaf pan, take off the foil and let cool completely before slicing.