How To Make Pumpkin Bread In The Airfryer
Learn how to make pumpkin bread in the Airfryer. Using just simple ingredients and completely gluten free and delicious.
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.
I recommend that you use fresh pumpkin pureed for this recipe. We steamed our pumpkin in the Instant Pot, drained the water and blended with our blender.
It gives a much richer flavour compared to a processed or boiled version. You could also use leftover pumpkin pie filling if you have some leftover. If you do then don’t put nutmeg in the main bread as you won’t need it.
If you want a sweeter version then you could either double up the honey or add some maple syrup. Either way you have a foodie pumpkin bread heaven on your way.
I recommend you check out our Air Fryer Accessories to see what accessories you need.
Calories: 229kcal | Carbohydrates: 29g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 82mg | Sodium: 40mg | Potassium: 145mg | Fiber: 2g | Sugar: 20g | Vitamin A: 4790IU | Vitamin C: 1.2mg | Calcium: 64mg | Iron: 1.7mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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