Servings: 12 slices or 1 loaf
Equipment
- Spatula
- Air fryer-safe loaf pan 7×3 or 8×4-inch, depending on the size
Ingredients
- 1 cup canned pumpkin puree
- 2 large eggs
- ½ cup vegetable oil
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips plus extra for topping
Instructions
- In a large mixing bowl, whisk together pumpkin puree, eggs, oil, sugar, and vanilla extract until smooth. In a separate bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix. Stir in 1 cup of chocolate chips.
- Grease a 7×3 or 8×4-inch loaf pan that fits inside your air fryer basket. Pour in the batter and smooth the top. Sprinkle with extra chocolate chips.
- Preheat the air fryer at 320℉ for 3 minutes. Place the loaf pan in the air fryer.
- Cook at 320℉ for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool for at least 10 minutes before slicing and serving warm.
Notes
- If your air fryer tends to brown quickly on top, loosely cover the loaf with foil after 25 minutes to prevent over-browning.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Bread can also be frozen for up to 2 months; wrap tightly in plastic wrap and foil.
Nutrition
Calories: 309kcal | Carbohydrates: 38g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 221mg | Potassium: 157mg | Fiber: 2g | Sugar: 23g | Vitamin A: 3231IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg
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