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Pumpkin Bread

This healthy recipe comes from NDSU Extension Service.


  • 1 15-ounce can pumpkin
  • 1 c. sugar
  • 1/4 c. vegetable oil
  • 1 c. plain nonfat yogurt
  • 1 1/2 c. all-purpose flour
  • 1 1/2 c. whole-wheat flour
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1/2 tsp. salt


Preheat oven to 350 F. In a large mixing bowl, beat together pumpkin, sugar, oil, and yogurt. In a medium bowl, combine the fours, baking powder, soda, cinnamon, and salt; add to pumpkin mixture, stirring until moistened. Pour into two greased 9- by 5-inch loaf pans and bake for 45 minutes or until toothpick comes out clean. Cool on wire rack for 10 minutes; remove from pan and cool completely.

Makes 32 servings.

Per Serving: about 90 calories, 2 grams (g) of fat, 17 g carbohydrate, and 1 g fiber

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