Prep the pan and air fryer: Lightly grease a 7-inch round cake pan, 8×4-inch loaf pan, or two mini loaf pans that fit in your air fryer basket. Line with a parchment sling if you have one.

Preheat the air fryer to 320°F (160°C) for 3–5 minutes.

Mix dry ingredients: In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves (or pumpkin pie spice). This prevents clumps and distributes the leaveners evenly.

Whisk the wet ingredients: In a large bowl, whisk pumpkin purée, granulated sugar, brown sugar, eggs, oil, yogurt (or sour cream), and vanilla until smooth.

Combine gently: Add the dry ingredients to the wet and stir with a spatula until just combined. Do not overmix. If using chocolate chips or nuts, fold them in now.

Fill the pan: Pour the batter into the prepared pan.

Smooth the top with a spatula. The pan should be no more than about two-thirds full to allow for rise.

Bake: Place the pan in the air fryer basket. Cook at 320°F (160°C) for 30–40 minutes for a small to medium loaf, or 22–28 minutes for mini loaves.

Start checking early.

Check for doneness: Insert a toothpick in the center. It should come out with a few moist crumbs, not wet batter. If the top is browning too fast, tent loosely with foil and continue baking.

Cool: Let the bread cool in the pan for 10 minutes, then lift it out to a rack to cool another 30–45 minutes before slicing.

This helps set the crumb so it stays moist and slices cleanly.

Serve: Enjoy plain, with a smear of butter, or a drizzle of maple glaze. It’s also great slightly warmed the next day.