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Revamped Pumpkin Bread

Revamped Pumpkin Bread
Revamped Pumpkin Bread
This healthy recipe comes from NDSU Extension Service.


1 (15-ounce) can pumpkin

1 c. sugar

¼ c. cooking oil (canola, sunflower, etc.)

1 c. plain low-fat yogurt

1 ½ c. all-purpose flour

1 ½ c. whole wheat flour

2 tsp. baking powder

2 tsp. baking soda

2 tsp. cinnamon

½ tsp. salt

1 c. raisins (if desired)


Preheat the oven to 350 degrees. In a large mixing bowl, beat together pumpkin, sugar, oil and yogurt. In a medium bowl, combine the flours, baking powder, baking soda, cinnamon, and salt. Add to pumpkin mixture, stirring until just moistened. Stir in raisins. Pour into two greased 9-inch by 5-inch by 3-inch loaf pans and bake for 55 to 60 minutes. Cool on a wire rack for 10 minutes. Remove form pan and cool completely

Makes 32 servings.

Each serving had 110 calories, 2 grams (g) fat, 2 g protein, 21 g of carbohydrate, 1 g dietary fiber and 150 milligrams sodium.

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