Recipe by Jamie Klein-Veilleux
- 1/2 C pureed pumpkin
- 2 small overripe bananas
- 1/2 C shredded zuchinni
- 1/4 C canola oil
- 2 lg eggs
- 1/3 C water
- 1 1/2 C sugar
- 1 tsp vanilla extract
- 1 3/4 C flour
- 1 rounded tsp baking soda
- 3/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 tbsp ground flax
- 2 tbsp oats (I use quick oats for this)
- 1/2 C chopped walnuts (optional)
- Prepare a 6 C bundt pan by coating it with cooking spray (or butter). Set aside.
- Put 1 1/2 cups water in the bottom of the pressure cooker and put the trivet in.
- Make a foil "sling" so you can easily remove the pan after cooking, and place it on the trivet with the sides of the foil overhanging the pressure cooker. Set aside.
- In a large mixing bowl, mix the pumpkin, banana, zuchinni, eggs, vanilla, oil, water, and sugar until well combined.
- In a separate bowl, mix flour, baking soda, salt, and spices.
- Slowly add the dry ingredients to the wet ingredients just until blended.
- Pour batter into prepared bundt pan. Do not fill more than 2/3 full.
- Keep the rest of the batter for whatever you choose to do with it. I have tried to fill the pan more and not have extra batter, but it's just too much and it's doesn't work.
- Place the pan in the pressure cooker on top of the sling and tuck the sides of the sling down in the pot, but make sure they're accessible to lift out the pan after cooking.
- Close and lock the lid and close the vent.
- Set to manual for 25 minutes.
- After the beep, let the bread NPR for 10 minutes, then remove lid and remove from cooker onto a cooling rack.
- After another 10 minutes, invert pan on cooling rack to cool. After completely cool, you can put it back in the pan for storage and cut as needed, but I like to cut it into slices and put it in a plastic container. Enjoy!!
- This old recipe was adapted from my Grandma.... it was a really large recipe that makes 7 mini loaves of bread. I cut it in half, and tweaked it a little, but it still makes enough for 1- 6C bundt pan with enough left over for 1 small mini loaf or a few muffins.