Pumpkin Fry Bread
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Description
A modern twist on a traditional favorite! Very easy to make, and very flavorful! Serve hot with butter or powdered sugar.
Ingredients
- 4 cups fresh pumpkin, peeled and cubed
- 3 cups all-purpose flour
- 1 tablespoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup warm milk
- ¾ cup brown sugar
- ¼ teaspoon vanilla extract
- 3 cups lard or vegetable oil for frying
Directions
- 1. Cover the pumpkin with water in a saucepan, bring to a boil, reduce heat to medium-low, and simmer until the pumpkin is tender, about 15 minutes. Drain the pumpkin, and mash to a smooth texture.
- 2. Stir the flour, baking soda, salt, cinnamon, and nutmeg together in a large bowl. In a separate bowl, mix together the mashed pumpkin, milk, brown sugar, and vanilla extract. Pour the wet ingredients in the flour mixture, and stir together to make a dough. Turn the dough out onto a floured surface, and knead a few times until thoroughly combined. Don't over knead the dough. Cover the dough and let it rest for 30 minutes to relax the gluten.
- 3. Heat the lard over medium heat in a large heavy skillet until it shimmers. Break off egg-sized pieces of the dough, pat them out flat into rough circles about 4 inches across and 1/4 inch thick, and fry, turning once, until the dough puffs up and begins to brown at the edges, 2 to 3 minutes per side. Push the fry bread into the oil to help it puff. Drain on paper towels, and serve hot.
Nutrition Facts
serving: 20 fry breads
calories: 130.6 kcal
carbohydrates: 21.8 g
protein: 2.6 g
saturated fat: 0.6 g
cholesterol: 1 mg
sodium: 241.5 mg
fiber: 0.6 g
sugar: 6.2 g
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