I used a Bundt pan rather than the traditional coffee can, and I skipped a few different flours, but this simple bread recipe makes a great accompaniment to Boston Baked Beans or any other beans in this book. Slightly sweet, moist, and hearty, you can make this bread at the same time as the Boston Baked Beans. Just put the ingredients for the beans in the Instant Pot. Place a trivet in the pot, place the covered bread pan on the trivet, and cook them both for 40 minutes instead of 30, and you’ll have a two-for-one dish.
Active Time: 15 minutes
Function: Manual (High)
Release: Natural
Total Time: 1 hour 10 minutes
1. Generously grease a 6-cup Bundt pan with oil; set aside.
2. In a large mixing bowl, whisk together the oil, egg, buttermilk,
molasses, and sugar.
3. Stir in the flour, cornmeal, walnuts, raisins, baking powder, and allspice. Pour the batter into the pan and cover with foil.
4. Pour 1½ cups water into the pot. Place a trivet in the pot. Place the pan on the trivet.
5. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 30 minutes. At the end of the cooking time, use a natural release to depressurize.
6. Carefully remove the cake from the pot. Allow the cake to cool in the pan for 10 minutes. Run a knife around the edge of the pan, then unmold the cake onto a serving plate.
NOTE: If you don’t have buttermilk, combine 1 cup whole milk with 1 tablespoon apple cider or white wine vinegar; let stand for about 10 minutes, then use in the recipe in place of the buttermilk.