Prep the pan and air fryer: Line your loaf or cake pan with parchment and grease it well. Preheat the air fryer to 320°F (160°C) for 5 minutes. Preheating helps the bread rise evenly.

Warm the Nutella: Microwave Nutella for 10–15 seconds until it’s pourable but not hot. This makes swirling effortless.

Mix dry ingredients: In a medium bowl, whisk 1½ cups all-purpose flour, ½ cup granulated sugar, 2 teaspoons baking powder, and ¼ teaspoon salt until combined.

Mix wet ingredients: In another bowl, whisk ¾ cup milk, ¼ cup neutral oil, 2 large eggs, and 1 teaspoon vanilla until smooth.

Combine: Pour the wet mixture into the dry bowl. Stir gently until just combined. A few small lumps are fine. Do not overmix or the bread can turn dense.

Layer and swirl: Pour half the batter into the pan. Drizzle 3–4 tablespoons of warmed Nutella over the batter. Add the remaining batter, then another 2–3 tablespoons of Nutella. Use a butter knife or skewer to swirl in a gentle figure-eight pattern. Don’t over-swirl—you want distinct ribbons.

Air fry: Place the pan in the air fryer basket. Cook at 320°F (160°C) for 25–35 minutes. Start checking at 25 minutes. It’s done when a toothpick comes out with a few moist crumbs (avoid a Nutella pocket when testing).

Tent if needed: If the top browns too quickly before the center sets, loosely cover the pan with foil and continue cooking.

Cool and release: Let the bread cool in the pan for 10 minutes. Lift out using the parchment and cool on a rack for at least 20 more minutes before slicing. This helps set the crumb and swirls.

Serve: Slice with a serrated knife. Enjoy warm as-is, or add a pat of butter, a dusting of powdered sugar, or a drizzle of warm Nutella.