INSTANT POT PUMPKIN SNICKERDOODLE BREAD

Steps:

• Spray a small loaf pan (or another pan/mold that fits inside of the Instant Pot) with non-stick cooking spray. This is the mold we used: https://amzn.to/2WwcXER
• In a large mixing bowl whisk the eggs and sugar together until well combined.
• Mix in the vegetable oil and room temperature butter, then the pumpkin puree and vanilla. Blend until smooth.
• Whisk in the baking powder and salt, then gently fold in the flour. Pour the batter into the pan or mold and spread out evenly.
• Place your trivet in the bottom of the Instant Pot. Pour 1 cup of water into the pot over the trivet.
• Lower your pan or mold into the pot and close the lid. Turn the knob to SEALING.
• Push the MANUAL button (or PRESSURE COOK) and set the timer for 45 minutes.
• When the timer goes off, turn the knob to VENTING to release all of the pressure.
• Let cool for 10 minutes, then remove from the pan.
• Stir together the sugars and cinnamon. Brush the entire surface and sides of the warm bread with the melted butter, then immediately coat with the cinnamon sugar.