Welcome to how to make Pumpkin Bread in the Airfryer. Delicious pumpkin pie flavoured pumpkin bread, cooked in the Airfryer and incredibly moist thanks to the added ingredient of Greek yoghurt.
To be October is the birth of the pumpkin:
I am referring to the time of the year when we are actually allowed to eat pumpkin rather than just eating it for eating pumpkin sake.
The benefit of living here in Portugal is that unlike many other countries pumpkin is in season all year around.
We eat it for Easter, have it in dessert for the summer picnics, grill it on the barbecue in spring barbecues, have it in stews in December and love it when its traditionally eaten in October.
If you read any seasonal content on the internet and it’s a foodie theme, then I am sure you will be sick to death of pumpkin.
Well you better turn away for the week as we have pumpkin week going on at RecipeThis.com this week.
Well technically a squash week with 4 pumpkin recipes and 1 butternut squash recipe – but that is just me being particular.
And OMG we have had a fantastic time recipe testing all these different pumpkin recipes. To us it’s what autumn is all about.
The leaves are falling off the trees, it is no longer 40 degrees outside and instead is just 30 and the tourists are here in their 100’s rather than the 1000’s..
We can also get excited over pumpkin stews, pumpkin pie and best of all pumpkin bread.
That is why I decided to kickstart this week with teaching you how to make pumpkin bread in the Airfryer. It is one of those shockingly easy recipes to make.
Throw in the ingredients into a large mixing bowl, add the ingredients, mix well with a hand mixer and “hey presto” you have the most amazing moist pumpkin bread.
If you’re looking for good uses out of your leftover pumpkin pie filling, then it is great for that too.
Though for me, the attraction to learning how to make your own pumpkin bread is the fact that you can dump your ingredients into the bowl, mix with your hand mixer, throw them into a baking pan inside your Airfryer and then 15 minutes later you have pumpkin bread.
Not to mention that the pumpkin bread takes just 5 minutes to prepare. So that means that you have delicious pumpkin bread in just 20 minutes.
Just think you couldn’t even get a takeaway ordered and delivered in that time.
Though it gets better – because sometimes you just don’t have the time to measure out your ingredients, this entire pumpkin bread recipe is made with tablespoons, so get out your tablespoon and let’s get making pumpkin bread.
This pumpkin bread is really healthy too, though it is not quite Paleo thanks to the Greek Yoghurt that turns it into my moist machine.
But there is no gluten in it, no unwanted E numbers and if you want your kids eating a healthy bread for supper for when they come home from school then give them a slice of this.
My sons and my daughter loved my Airfryer Pumpkin Bread. They were so fast that there were not seconds left for me and surely mummy cook should get some seconds? Well it seems not!
How To Make Pumpkin Bread In The Airfryer
Ingredients
- Airfryer
- Airfryer Baking Pan
- Hand Mixer
- 2 Large Eggs
- 6 Tbsp Banana Flour
- 8 Tbsp Pumpkin Puree
- 6 Tbsp Gluten Free Oats
- 4 Tbsp Greek Yoghurt
- 2 Tbsp Vanilla Essence
- 4 Tbsp Honey
- Pinch of Nutmeg
Instructions
- Place all the ingredients (apart from the oats) into a mixing bowl and using a hand mixer, mix until smooth and creamy.
- Using a fork mix in the oats.
- Grease your Airfryer baking pan with a little extra banana flour and then pour your pumpkin bread mixture into the Airfryer pan.
- Smooth the sides with a spatula to prevent lumps.
- Cook in the Airfryer for 15 minutes at 180c/360f.
- Cut around the edges and the sides of the baking pan and remove from the baking pan. Allow to cool for 2-3 minutes and then slice and serve with butter.
Notes
Nutrition
Why Banana Flour With Pumpkin Bread?
I often get asked my obsession with banana bread in my recipes. Well the truth is that banana bread is simple to use, very healthy and in my opinion completely tasteless.
This means that when you use it as a flour in baking, you don’t have an overpowering gluten free flour taste. So if you don’t like coconut flour (I really don’t like it) then this is your Plan B.
I use a little when I need to so that I can thicken up a dough and it seems to last forever from such a small amount. This is the one we have.
Gluten Free Pumpkin Bread?
Could you make gluten free pumpkin bread? Absolutely! And even better it is 302 calories per ¼ of the pumpkin bread.
Remember that is not per slice as the entire pumpkin bread makes 8 slices so that means you can have 2 slices for just 302 calories.
Swap the Greek yoghurt for coconut milk and it is Paleo and in reality it is the healthiest pumpkin bread that you will ever taste.
