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Pumpkin Raisin Bread

Pumpkin Raisin Bread

Celebrate National Cinnamon Raisin Bread Day in style by adding pumpkin for added fiber and Vitamin A!
Course: Dessert
Servings: 12 slices
Calories: 130kcal


  • 1 ½ cup whole-wheat flour
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup canned pumpkin
  • ½ cup raisins
  • ¼ cup non-fat vanilla Greek yogurt
  • ¼ cup unsweetened applesauce
  • 2 egg whites


  • Preheat oven to 350°F.
  • Mix dry ingredients in a bowl. Mix wet ingredients in a bowl. Add wet ingredients to dry bowl and stir until the mixture is uniform.
  • Either spoon the mixture into a non-stick muffin tray or a bread pan.
  • Bake muffins for 25 minutes or loaf of bread for 1 hr 15 minutes.


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Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

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