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Air fryer pumpkin bread pinterest

Air Fryer Pumpkin Bread

This game-changing air fryer pumpkin bread combines the cozy flavors of fall with modern cooking technology to deliver a moist, flavorful treat without heating up your entire kitchen. Ready in half the time of traditional methods while achieving a uniquely crispy exterior that conventional ovens simply can't match.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 slices
Calories 225 kcal

Equipment

  • Air Fryer
  • Loaf Pan (air fryer compatible)
  • Parchment Paper
  • Mixing Bowls

Ingredients
  

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp salt

Wet Ingredients

  • 1 cup pure pumpkin puree not pumpkin pie filling
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 2 large eggs room temperature
  • 1/3 cup vegetable oil
  • 1/4 cup milk
  • 1 tsp vanilla extract

Instructions
 

  • Preheat your air fryer to 310°F (155°C) for 3 minutes. Line an air fryer-compatible loaf pan with parchment paper, leaving some overhang for easy removal later.
  • In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt until well combined.
  • In a large bowl, whisk together the pumpkin puree, both sugars, eggs, oil, milk, and vanilla extract until smooth and well incorporated.
  • Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Do not overmix.
  • Pour the batter into your prepared pan, filling it no more than ¾ full to allow room for rising. Gently tap the pan on your counter 2-3 times to release any air bubbles.
  • Place the pan in your preheated air fryer basket. Cook at 310°F for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the top starts browning too quickly, loosely cover with foil after the first 20 minutes of cooking.
  • Allow the bread to cool in the pan for 10 minutes, then use the parchment paper overhang to lift it out onto a wire rack to cool completely.

Notes

If your air fryer is small, you can make this recipe as muffins instead. Pour the batter into silicone muffin cups filled ⅔ full and air fry at 310°F for 15-18 minutes.
For a healthier version, try these substitutions: replace half the all-purpose flour with whole wheat flour, use coconut oil instead of vegetable oil, reduce sugar and add mashed banana for natural sweetness, or add ground flaxseed and chopped walnuts for nutrition.
Store at room temperature in an airtight container for up to 3 days, refrigerate for up to 1 week, or freeze slices for up to 3 months.

Nutrition

Calories: 225kcalCarbohydrates: 34gProtein: 3.5gFat: 8.5gSaturated Fat: 1.2gCholesterol: 37mgSodium: 230mgFiber: 1.5gSugar: 19gVitamin A: 50IUIron: 8mg
Keyword Pumpkin Bread, Air Fryer, Fall Baking, Quick Bread, Pumpkin Spice
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