Air Fryer Pineapple Loaves For Breakfast, Dessert, Tea
Air Fryer Pineapple Loaves are deceptively simple. You think something so easy to make can't possibly be all that good. Until you taste the loaves. They're great: sweet, tangy, soft, and just right for a sweet breakfast treat or a simple dessert with coffee or tea. My husband really, really, really likes them. I don't frost or ice the loaves, but you certainly could do so, if you wish. Frankly, though, I think the pineapple loaves are just fine "as is." They're "a little something" sweet but not too much.
Air Fryer Pineapple Loaves -- Makes 4 mini loaves
2 large eggs
1/2 cup of canola oil
2 tablespoons of dark brown sugar
1/2 cup of sugar
1/3 cup of buttermilk
2/3 cup of crushed pineapple (with its juice)
1 teaspoon of rum extract
1 1/2 cups of all-purpose flour
1/4 teaspoon of salt
1 1/2 teaspoons of baking powder
In a medium bowl or measure (I use a quart-sized Pyrex measure), whisk together well the eggs, oil, sugars, and buttermilk. Stir in the pineapple and rum extract. Stir in the flour, salt, and baking powder until everything is thoroughly combined. Coat 4 mini loaf pans with baking spray (the kind with flour) or grease and flour the pans. Divide the batter evenly among the pans. Place two of the pans in the air fryer basket, set the temperature to 320 degrees, and cook the mini loaves for about 15 minutes (start checking them at 10 minutes) or until golden and a pick inserted in the center of a loaf comes out with no wet batter clinging to it. Let the loaves cool for at least 5 minutes before removing them from their pans to cool completely. Repeat the cooking process with the remaining two loaves.