Usually we have an abundance of zucchini in our garden, but this year my husband planted these climbing English Cucumbers. Everyday he’s bringing me 4 or 5 of these long beauties. I have cucumbers coming out of my ears!! lol
I’ve already made bread and butter pickles and today I’m making refrigerator pickles. What else could I use them for besides cucumber salad? How about substituting cucumbers for zucchini in my zucchini bread recipe. I’d say it turned out a winner! This Instant Pot Cucumber Raisin Bread turned out super moist! It tastes just like my zucchini bread. You can also freeze the drained, shredded cucumbers just like you do the zucchini.
I’ve already made bread and butter pickles and today I’m making refrigerator pickles. What else could I use them for besides cucumber salad? How about substituting cucumbers for zucchini in my zucchini bread recipe. I’d say it turned out a winner! This Instant Pot Cucumber Raisin Bread turned out super moist! It tastes just like my zucchini bread. You can also freeze the drained, shredded cucumbers just like you do the zucchini.
A powdered sugar glaze is poured on top once baked or you can just sprinkle with powdered sugar!
Ingredients
For bread
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- 2 eggs
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- 1/2 cup vegetable oil
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- 1 cup sugar
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- 1 cup grated cucumber peeled, seeds removed, drained – see recipe notes
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- 1 teaspoon vanilla
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- 1 teaspoon lemon juice
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- 1 1/2 cup flour
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- 1 teaspoon baking soda
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- 1 teaspoon salt
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- 1/4 teaspoon baking powder
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- 1 tsp cinnamon (if you like nutmeg you can add 1/4 tsp)
- 1/2 cup raisins (optional) or you can substitute with 1/2 cup chopped pecans or walnuts.
For glaze
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- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
For bread
In a large bowl mix eggs, vegetable oil and sugar together with hand mixer.
Add grated cucumber, vanilla and lemon juice. Stir with spoon to combine.
Add flour, baking soda, salt, baking powder, and cinnamon to bowl.
Continue to sir with spoon.
Continue to sir with spoon.
Add raisins into the bowl.
These are optional, but highly recommended! Stir again.
Spray a bundt pan with nonstick spray. Add batter into pan.
I purchased my Spingform Bundt pan HERE
I purchased my Spingform Bundt pan HERE
Pour 2 cups of water into your Instant Pot liner and put trivet in place.
Make a foil sling (take about an 18” sheet of foil and fold several times)
Put your bundt pan on top of foil and gently lower in onto your trivet.
No need to cover cake with paper towels or foil.
Using the Manual or Pressure button, adjust time to 55 minutes.
No need to cover cake with paper towels or foil.
Using the Manual or Pressure button, adjust time to 55 minutes.
Put lid on and seal valve.
Once the timer goes off, do a quick release to let out the steam.
Lift the cake out of the Instant Pot onto a hot pad. Let cool in pan for 10 minutes.
Turn cake out onto plate or wire rack to finish cooling.
For glaze
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Mix powdered sugar and milk together in bowl with a spoon.
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Once bread is cool, pour glaze on top.
Recipe Notes
To get 1 cup grated cucumbers: peel your cucumbers, remove the seeds and grate with cheese grater or food processor using the grating blade.
or use food processor using grating blade
shredded cucumber
After cucumbers are grated, drain them for 30 minutes in a strainer to remove excess water.
Press with back of spoon to make sure as much water as possible can be removed.
Recipe here for easy printing!
Instant Pot Cucumber Raisin Bread
NOTE: If you don’t have an Instant Pot you can still make this recipe, by preheating oven to 350 degrees F, bake for 60 minutes or until cake is done.
