1\/2 cup chopped pecans (optional)<\/li>\n<\/ul>\n
Directions:<\/strong><\/p>\n\n
Prepare the Air Fryer:<\/strong>\n
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Preheat the air fryer to 320\u00b0F (160\u00b0C) for about 3-5 minutes.<\/li>\n
Grease two small loaf pans that fit inside your air fryer basket or use air fryer-safe silicone molds.<\/li>\n<\/ul>\n<\/li>\n
Mix the Dry Ingredients:<\/strong>\n
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In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, nutmeg, cinnamon, and salt until well combined.<\/li>\n<\/ul>\n<\/li>\n
Mix the Wet Ingredients:<\/strong>\n
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In a separate bowl, mix together the eggnog, vegetable oil, eggs, and vanilla extract until smooth.<\/li>\n<\/ul>\n<\/li>\n
Combine Wet and Dry Ingredients:<\/strong>\n
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Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.<\/li>\n
If using, fold in the chopped pecans.<\/li>\n<\/ul>\n<\/li>\n
Fill the Loaf Pans:<\/strong>\n
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Divide the batter evenly between the prepared loaf pans or molds, filling them about 2\/3 full to allow space for the bread to rise.<\/li>\n<\/ul>\n<\/li>\n
Air Fry the Bread:<\/strong>\n
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Place the filled loaf pans into the air fryer basket.<\/li>\n
Cook at 320\u00b0F (160\u00b0C) for 25-30 minutes. After 15 minutes, check for doneness by inserting a toothpick into the center; it should come out clean. If the top is browning too quickly, cover loosely with aluminum foil.<\/li>\n<\/ul>\n<\/li>\n
Cooling:<\/strong>\n
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Allow the bread to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n