Nutrition Facts
Servings Per Recipe: 12
Serving Size: 1 serving
Amount Per Serving
Calories 117.6
Total Fat 3.2 g
Saturated Fat 0.4 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 1.7 g
Cholesterol 21.8 mg
Sodium 190.4 mg
Potassium 86.9 mg
Total Carbohydrate 19.3 g
Dietary Fiber 1.5 g
Sugars 4.3 g
Protein 3.5 g
Vitamin A 17.3 %
Vitamin B-12 0.8 %
Vitamin B-6 2.3 %
Vitamin C 1.4 %
Vitamin D 2.3 %
Vitamin E 3.3 %
Calcium 7.7 %
Copper 3.1 %
Folate 6.8 %
Iron 6.1 %
Magnesium 3.9 %
Manganese 20.2 %
Niacin 6.1 %
Pantothenic Acid 2.2 %
Phosphorus 7.0 %
Riboflavin 6.4 %
Selenium 15.5 %
Thiamin 8.6 %
Zinc 2.7 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Pumpkin Bread (or muffins)

View the full Pumpkin Bread (or muffins) Recipe & Instructions
Submitted by: ARCTICALICE

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Pumpkin Bread (or muffins)

36 calories of Flour, white, (0.08 cup)

24 calories of Flour, whole grain, (0.06 cup)

21 calories of Canola Oil, (0.17 tbsp)

12 calories of Granulated Sugar, (0.75 tsp)

7 calories of Egg, fresh, whole, raw, (0.08 extra large)

5 calories of Skim Milk, (0.06 cup)

3 calories of Pumpkin, cooked, (0.06 cup, mashed)

0 calories of Baking Powder, (0.17 tsp)

0 calories of Cinnamon, ground, (0.04 tsp)

0 calories of Salt, (0.01 tsp)

0 calories of Baking Soda, (0.02 tsp)


Nutrition & Calorie Comments  

Love the fact, that a bread can be this good with so little fat and sugar involved. Will make again! Submitted by:
MRSGOODNEWS

(10/9/11)
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I used soy milk, Splenda and pumpkin pie spice. Next time I'll add more Splenda or brown sugar and maybe some raisins and/or nuts. Over all it was a pretty good recipe, though. Submitted by:
TONGFENGDEMAO

(10/1/09)
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Very moist, but bland. I doubled the spices and it still was bland. I think next time I will add some more sugar or spleda to sweeten it up. Submitted by:
AKUNST

(10/29/07)
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I would also add more spice, or perhaps some brown sugar next time around. Also, I doubled the recipe so that I could use a whole can of pumpkin. It made 30 instead of 24, so that was nice. Submitted by:
SAMILIA

(10/21/07)
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