Grease two mini loaf pans.
In a medium bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, and ginger. Sift or whisk the flour mixture to combine evenly.
In a large bowl, mix together the egg, maple syrup, coconut oil, and pumpkin puree. Add the dry ingredients, and mix to combine.
Transfer the batter to the mini loaf pans. Place a small piece of parchment paper on top of each pan, then cover it with foil.
Add a cup of water to the Instant Pot. Then place the trivet into the pot, and place the foil-covered loaf pans on the trivet. (In my 6-quart Instant Pot, one of the loaf pans gets propped next to the other one because there isn’t quite enough space for both of them on the trivet.) Cover the pot and set the seal to Sealing.
Set the pot to cook for 45 minutes at manual high pressure. (If using a round dish like the 7-cup Pyrex, increase the cook time to 60 minutes). Once the cook time is complete, let the pressure release naturally for 10 minutes. Then release the remaining pressure and remove the lid.
Carefully remove the loaf pans from the pot using oven mitts, and place the bread on a cooling rack. Remove the parchment and foil, and allow the loaves to cool for a few minutes before removing them from the loaf pans. Cool completely before storing in an airtight container. Enjoy within 2 or 3 days, or freeze for later.