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.

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.

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 make 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 as well as 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 2 Tablespoons of apple cider vinegar to 2 cups of whole milk, stir it up well and let 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. Sometime, I go for 2-3 Tablespoons!)
• 1/4 cup sugar

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 and swirl into the batter with a knife.
9. Melt the butter for cinnamon topping and combine the other two ingredients with it.
10. Pour this over the top of the batter.
11. Wrap & cover the top of the pan with aluminum foil making a tent.
12. Use an aluminum foil sling or bakeware sling to place the pan on the top of the trivet inside the Instant Pot.
13. Place the lid on the Instant pot and close it.
14. Turn the venting knob to Sealing position.
15. 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 once done.
16. Have a cup of coffee or tea, do some work, or relax for the next hour and 15 minutes.
17. Turn the venting knob to 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 cool 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 textures. 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!

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