The application possibility of the functional ingredient from the non-traditional coniferous plant raw material in the production of the enriched pastry bakery product is shown in the article. The optimum dosage of the Scotch pine wood greenery pectin in the formulation of the yeast cupcake taking into account the quality organoleptic assessment, as well as the physical-chemical and structural-mechanical parameters is established. The merchandising quality assessment of the new cupcake with the use of pectin is carried out.