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Instant Pot Einkorn Cinnamon Bread

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November 8, 2021 by Rhonda 2 Comments

This is an easy recipe for making moist, delicious Instant Pot Einkorn Cinnamon Bread. Works with any all-purpose flour you prefer. Get ready for gooey, delicious cinnamon bread.

Jump to Recipe

I decided to try making Instant Pot Einkorn Cinnamon Bread because I didn’t want to heat up the kitchen. I never expected to have the moistest, gooiest cinnamon bread I’d ever had.

In This Article show
Why Make Instant Pot Einkorn Cinnamon Bread?
Instant Pot Einkorn Cinnamon Bread Recipe
Instant Pot Einkorn Cinnamon Bread
Notes
Nutrition
Wrap Up
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Why Make Instant Pot Einkorn Cinnamon Bread?

  • Because the Einkorn Cinnamon Bread is moist, full of cinnamon buttery flavor, and satisfyingly delicious when made in the Instant Pot.
  • You can enjoy homemade cinnamon bread without heating up your kitchen.
  • Instant Pot quick breads are moist and delicious even after baking.
  • You don’t have to stand over the oven checking your Einkorn cinnamon bread to be sure it doesn’t burn or dry out in baking.

Once I made cinnamon bread in the Instant Pot I could not believe how moist and flavorful it was. Now, I’ve made my famous breakfast casserole bread and banana bread in the Instant Pot as well.

You can use any all-purpose flour you choose. We made the switch to Einkorn flour for health reasons.

Changing your recipes to use Einkorn Flour can be a bit of trial and error with some recipes. Don’t worry, I’ve put together a few tips and tricks to help you get there faster.

Because this recipe called for all-purpose flour, it was a seamless switch from modern wheat all-purpose flour to Einkorn wheat all-purpose flour.

This moist, delicious Einkorn cinnamon bread is real comfort food to us. Cinnamon is a go-to comfort food for us. Using the right cinnamon is important to me so we get the health benefits from it and the comfort.

You may find our Einkorn Conversion Chart helpful in converting your favorite recipes.

Instant Pot Einkorn Cinnamon Bread Recipe

Bread Ingredients:

  • 1/2 cup butter, softened
  • 1/2 cup of sugar
  • 1 egg (put out at the beginning to let them get to room temp)
  • 1 cup of buttermilk.
    • If you don’t have any, make your own: add 1 Tablespoon of apple cider vinegar to 1 cup of whole milk, stir it up well, and let it sit for 5 minutes.
  • If you don’t like buttermilk, you can use whole milk.
  • 2 cups of all-purpose Einkorn flour or all-purpose flour of your choosing
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla (optional)

Cinnamon “filling” Ingredients

  • 1/2 cup of sugar
  • 1 1/2 tablespoons of cinnamon (more or less to your taste. Sometimes, I go for 2-3 Tablespoons!)

Cinnamon Topping Ingredients

  • 1/4 cup melted butter
  • 1-2 Tablespoons of cinnamon, more or less to taste
  • 2 Tbs sugar

Instructions:

  1. Add 1 cup of cold water to the bottom of your Instant Pot and place the trivet into it.
  2. Line a stainless steel insert pan approved for the Instant Pot or an Instant Pot Cake Pan with parchment paper or aluminum foil.
    • I use unbleached parchment paper.
  3. In a large mixing bowl, use an electric mixer or hand mixer (I won’t be without this hand mixer I received for my birthday one year) to cream the butter and sugar.
  4. When it’s creamy, add the egg and mix thoroughly. 
  5. With the mixer on low, pour the milk in a little at a time and combine well.
  6. When all the milk is in, add the natural baking soda and then slowly add the flour one-half cup at a time and mix well between cups. 
  7. Pour the cinnamon bread batter into the lined pan. Then gently tap the pan on the counter a few times to remove air bubbles and to evenly distribute the batter.
  8. Sprinkle the top of the loaf with the cinnamon filling.
  9. With the edge of a knife use a swirling motion to combine the cinnamon filling into the batter.
  10. Melt the butter for the cinnamon topping and combine the other two ingredients with it.
  11. Pour this over the top of the batter.
  12. Wrap & cover the top of the pan with aluminum foil making a tent.
  13. Use an aluminum foil sling or bakeware sling to place the pan on the top of the trivet inside the Instant Pot.
  14. Place the lid on the Instant Pot and close it.
  15. Turn the venting knob to Sealing position.
  16. Depending on your model, use the manual button or pressure cook.
    • Set at High Pressure and for 60 minutes cook time.
    • Allow 15 minutes of natural release before venting and removing the lid.
    • Have a cup of coffee or tea, do some work, or relax for the next hour and 15 minutes.
  17. After 15 minutes of natural venting, turn the knob to the Venting position. When it is finished venting the pressure, open the lid.
  18. Remove the pan from the pot and check for doneness.
  19. You can check doneness in one of three different ways:
    • (1) Remove the aluminum foil from the top of the pan, the bread should spring back in the middle if done.
    • (2) You can also check the internal temperature, it should be 195°F – 210°F.
    • (3) You can do the toothpick test. Insert a toothpick into the center of the bread. If it comes out clean, it’s done, if it comes out gooey, it’s not done.
  20. If the bread is not done, replace the aluminum foil to the top of the pan and return it to the Instant Pot.
  21. Cook on high pressure for an additional 10 – 15 minutes. Allow 15 minutes of natural venting before checking it again.
  22. Let the bread cool in the pan on a cooling rack for 15 minutes before removing it.
    • To remove the bread from the pan, slowly lift it out using the parchment paper then place the parchment paper on the cooling rack.
  23. Allow it to cool for another 45 minutes before cutting it.

Notes:

  • You want to avoid releasing the pressure before the 15 minutes natural release. You also don’t want to put it back in the Instant Pot more than twice. If you force the release or if you return it more than twice, you will get a rubbery bread texture. Edible but not pleasant.
  • Let’s be honest, I don’t wait to eat it. It doesn’t cut as clean when you rush it and it may fall apart, but for us, it doesn’t matter!
Instant Pot Einkorn Cinnamon Bread cooling on rack

Instant Pot Einkorn Cinnamon Bread

This is an easy and quick recipe for making Instant Pot Einkorn Cinnamon Bread. Works with any all-purpose flour you prefer. Instant Pot quick breads are moist and delicious. Get ready for gooey, delicious cinnamon bread.
5 from 2 votes

Like this recipe? Give it a star rating to help other cooks find it!

Print Pin
Course: Bread
Cuisine: American
Prep Time: 25 minutes mins
Cook Time: 1 hour hr
Natural Venting time: 15 minutes mins
Total Time: 1 hour hr 40 minutes mins
Servings: 10 depending on how thickly you slice it
Calories: 378kcal
Ingredients
Bread Ingredients
  • ½ cup butter, softened
  • ½ cup sugar
  • 1 egg - (put out at the beginning to let them get to room temp )
  • 1 cup buttermilk - If you don’t have any, make your own: add 1 Tablespoon of apple cider vinegar to 1 cups of whole milk, stir it up well and let it sit for 5 minutes.
  • If you don’t like buttermilk, you can use whole milk.
  • 2 cups all-purpose Einkorn flour or all-purpose flour of your choosing
  • 1 tsp baking soda
  • 1 tsp vanilla (optional)
Cinnamon Filling
  • ½ cup sugar
  • 1 ½ TBS Cinnamon – - more or less to your taste. Sometimes, I go for 2-3 Tablespoons!
Cinnamon Topping
  • ¼ cup melted butter
  • 2 TBS sugar
  • 1-2 TBS cinnamon – more or less to taste
Instructions
Instructions
  • Add 1 cup of cold water to the bottom of your Instant Pot and place the trivet into it.
  • Line a stainless steel insert pan approved for the Instant Pot or an Instant Pot Cake Pan with parchment paper or aluminum foil. I use unbleached parchment paper.
  • In a large mixing bowl, use an electric mixer or hand mixer (I won’t be without this hand mixer I received for my birthday one year) to cream the butter and sugar.
  • When it’s creamy, add the egg and mix thoroughly. 
  • With the mixer on low, pour the milk in a little at a time and combine well.
  • When all the milk is in, add the natural baking soda and then slowly add the flour one-half cup at a time and mix well between cups. 
  • Pour the cinnamon bread batter into the lined pan. Then gently tap the pan on the counter a few times to remove air bubbles and to evenly distribute the batter.
  • Sprinkle the top of the loaf with the cinnamon filling.
    With the edge of a knife use a swirling motion to combine the cinnamon filling into the batter.
  • Melt the butter for cinnamon topping and combine the other two ingredients with it.
  • Pour this over the top of the batter.
  • Wrap & cover the top of the pan with aluminum foil making a tent.
  • Use an aluminum foil sling or bakeware sling to place the pan on the top of the trivet inside the Instant Pot.
  • Place the lid on the Instant pot and close it.
  • Turn the venting knob to the Sealing position.
  • Depending on your model, use the manual button or pressure cook.
    Set at High Pressure and for 60 minutes of cook time.
    Allow 15 minutes of natural release before venting and removing the lid.
  • Have a cup of coffee or tea, do some work, or relax for the next hour and 15 minutes.
  • After 15minutes of natural venting, turn the knob to the Venting position.
    When it is finished venting the pressure, open the lid.
  • Remove the pan from the pot and check for doneness.
  • You can check doneness in one of three different ways:
    (1) Remove the aluminum foil from the top of the pan, the bread should spring back in the middle if done.
    (2) You can also check the internal temperature, it should be 195°F – 210°F.
    (3) You can do the toothpick test. Insert a toothpick into the center of the bread. If it comes out clean, it’s done, if it comes out gooey, it’s not done.
  • If the bread is not done, replace the aluminum foil to the top of the pan and return it to the Instant Pot.
  • Cook on high pressure for an additional 10 – 15 minutes. Allow 15 minutes of natural venting before checking it again.
  • Let the bread cool in the pan on a cooling rack for 15 minutes before removing it.
    To remove the bread from the pan, slowly lift it out using the parchment paper then place the parchment paper on the cooling rack.
  • Allow it to cool another 45 minutes before cutting it.

Notes

  1. You want to avoid releasing the pressure before the 15 minutes natural release. You also don’t want to put it back in the Instant Pot more than twice. If you force the release or if you return it more than twice, you will get a rubbery bread texture. Edible but not pleasant.
  2. Let’s be honest, I don’t wait to eat it. It doesn’t cut as clean when you rush it and it may fall apart, but for us, it doesn’t matter!

Nutrition

Nutrition Facts
Instant Pot Einkorn Cinnamon Bread
Amount per Serving
Calories
 
378
Calories from Fat 180
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
68
mg
23
%
Sodium
 
304
mg
13
%
Potassium
 
80
mg
2
%
Carbohydrates
 
47
g
16
%
Fiber
 
2
g
8
%
Sugar
 
26
g
29
%
Protein
 
4
g
8
%
Vitamin A
 
637
IU
13
%
Vitamin C
 
1
mg
1
%
Calcium
 
60
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Wrap Up

Your whole family will love this recipe for Einkorn Cinnamon Bread made in the Instant Pot. I use my Instant Pot for all kinds of recipes.

If you’re new to using it, you’ll be pleased to find out how versatile and easy it is.

You may also enjoy

More Instant Pot Recipes

More Einkorn Recipes

Instant Pot Einkorn Cinnamon Bread with a sliced cut out of it and butter on the slice
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Filed Under: Einkorn, Breads, Holidays, Instant Pot, Recipes Tagged With: bread recipes, Einkorn, Einkorn flour recipes, Einkorn Recipes, Einkorn Wheat Recipes, from scratch recipes

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Comments

  1. Steve Barrett says

    May 2, 2023 at 9:08 am

    Well, I gave this a try with max cinnamon and it is delicious. I jury-rigged the arrangement in my InstantPot but it worked out okay. I may have made a mistake of putting it in the fridge. When I make something that ends up tasting good but otherwise has a different look/feel than expected, I call the result gorp. This time was no exception but even the wife said it was delicious. Goes good with coffee. Also made a loaf of Einkorn quick bread which turned out pretty good too. Maybe I’m on a roll. : )

    Thank you for this recipe. Trusting you and yours are well and in good spirits, I wish you a great day.

    Reply
    • Rhonda says

      May 2, 2023 at 10:52 am

      Hi Steve, I’m so glad you both enjoyed the recipe. You are right, it does go well with coffee. Thanks for sharing your experience with us.

      Reply

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