Name: Air Fryer Homemade Bread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 1 tablespoon sugar; 1 cup warm water (about 110°F / 43°C); 2 tablespoons olive oil

A simple and fluffy loaf of bread, made right in the air fryer with no yeast and no waiting for dough to rise. I love how quickly it comes together—soft inside with a light golden crust, perfect for sandwiches, toast, or just enjoying warm with a bit of butter. With basic pantry staples and under an hour from start to finish, this recipe is a game-changer for easy homemade bread.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

2 tablespoons olive oil

1 tablespoon sugar

1 cup warm water (about 110°F / 43°C)

Directions

I start by whisking together the flour, baking powder, salt, and sugar in a large mixing bowl.

Then, I add the warm water and olive oil, stirring until the dough begins to form.

I transfer the dough to a lightly floured surface and knead it for about 5 minutes, until it’s smooth and slightly elastic.

Next, I shape the dough into a loaf. If I have a small loaf pan that fits the air fryer, I use that; otherwise, I shape it free-form and place it on parchment paper directly in the air fryer basket.

I preheat the air fryer to 320°F (160°C) for about 3 to 5 minutes.

I carefully place the loaf in the air fryer and cook it for 20 to 25 minutes, until the top is golden and a toothpick inserted in the center comes out clean.

Once it’s done, I let the bread cool on a wire rack before slicing. I always wait until it’s fully cooled so the texture is just right.

Servings and timing

Servings: 4

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Calories: 130 kcal per serving

Variations

Sometimes I like to add dried herbs like rosemary or thyme to the dough for an aromatic twist. Garlic powder or a sprinkle of grated dairy-free cheese on top before air frying also adds great flavor. For a slightly sweet version, I add a bit more sugar and cinnamon, and swap olive oil for melted coconut oil.

Storage/Reheating

I store any leftover bread in an airtight container at room temperature for up to 2 days. For longer storage, I wrap it and freeze it—sliced, so I can pull out what I need. To reheat, I pop a slice in the toaster or warm it in the air fryer for 2–3 minutes at 300°F. It refreshes beautifully.

FAQs

How do I know when the bread is fully cooked?

I insert a toothpick into the center—if it comes out clean, it’s ready. The top should be golden and the loaf should sound slightly hollow when tapped.

Can I use whole wheat flour instead of all-purpose?

Yes, I’ve tried it with half whole wheat and half all-purpose for a denser, heartier texture. Fully whole wheat may need a touch more water.

Do I need to grease the air fryer basket?

I usually line it with parchment paper to prevent sticking, but if I don’t have any, I lightly brush the basket or loaf pan with oil.

Can I double the recipe?

I can double it, but I bake it in two separate batches since the air fryer can only handle one loaf at a time for even cooking.

Why is my bread doughy inside?

If I slice it too soon, it may be a little undercooked in the center. I always let it cool completely before cutting to ensure the best texture.

Conclusion

This air fryer homemade bread has become one of my favorite quick bakes. It’s easy, fast, and incredibly satisfying—especially when I want fresh bread without turning on the oven. Whether I use it for breakfast toast or sandwich slices, it never lasts long in my kitchen. I hope this no-fuss recipe becomes a regular part of your routine, just like it did for me.

📖 Recipe: