Pumpkin Fry Bread

Name: Pumpkin Fry Bread
Prep time: 25 min
Cook time: 15 min
Total time: 70 min
Yield: 20 fry breads
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

Rating: 3.88 stars

8 Ratings
7 Reviews
3 Photos

A modern twist on a traditional favorite! Very easy to make, and very flavorful! Serve hot with butter or powdered sugar.

By Isantee

Gallery

Recipe Summary

prep:

25 mins

cook:

15 mins

additional:

30 mins

total:

1 hr 10 mins

Servings:

Yield:

20 fry breads

Nutrition Info

Directions

Step 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.

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Step 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.
Step 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

Per Serving:

131 calories; protein 2.6g; carbohydrates 21.8g; fat 3.8g; cholesterol 1mg; sodium 241.5mg. Full Nutrition

Reviews (7)

Most helpful positive review

ingrid

11/12/2009

as soon as i take this out of the pan i lay into a mixture of cinnamon and sugar (to taste) to give it that sugared looked like a doughnut. very tasty treat. Read More

Helpful

(22)

Most helpful critical review

Sarah

07/08/2011

I believe we need to add Double Acting Baking Powder to this recipe....2T Baking powder. Usually when making basic Fry Bread recipe it only requires the baking powder. When using Baking Soda you wouid need to almost immediately cook the item or it will lose the gases needed to make the bread puffy. Yes you can use both the Baking Soda and Baking Powder for better leavening action. Also you can add to recipe some Allspice and Ginger for pumpkin spice flavor. Read More

Helpful

(13)

8 Ratings

5 star values: 3
4 star values: 2
3 star values: 2
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

ingrid

11/12/2009

as soon as i take this out of the pan i lay into a mixture of cinnamon and sugar (to taste) to give it that sugared looked like a doughnut. very tasty treat. Read More

Helpful

(22)

Sarah

07/08/2011

Helpful

(13)

Cheoah

12/20/2012

I subed sweet potato for the pumpkin. I also took the advice of another reviewer and used 2 tbs. of baking powder instead of baking soda. It was really good. Thank you for sharing!! Read More

Helpful

(3)

Crikkitt

Allstar

02/12/2016

We'll call this user error - I'm not sure what happened - my only guess is that my pumpkin puree may have been a little thin???? There was no way this was going to turn into a dough even when I added extra flour. Mine was definitely more of a batter. I still dropped it in the lard. Even with it not having the right consistency these were tasty. I sprinkled them with sugar & cinnamon and honey. Read More

Helpful

(2)

Katrina Lee

10/29/2016

Didn't turn out. Not sure what happened but I didn't get it into a dough. I gave up on this one. Read More

Helpful

(1)

Ayla5

11/01/2012

I added the cinnamon and suger after i took it out then drizzled honey on well it was a hit for my family. Read More

Eagle “That Apache”

07/26/2020

Two things: The sub of baking powder for baking soda is definitely needed to get the proper rise, especially if you are going to leave the batter for later (which I always do when making fry bread so that the gluten has more time to form its bonds). And second: Lisa...fry bread is not a traditional native food, it wasn't created until after our people were placed on reservations and given flour in their food rations. Read More

Jennifer Lisa Vest

10/13/2019

Please don't COLUMBUS a traditional Native American food! Pumpkin bread was not discovered by you. It is a traditional dish of my people: the Seminole and Miccosukee Indians. You did not put "a modern twist on" a traditional recipe. Pumpkin fry bread IS a traditional tribal food. Please acknowledge the true origin of this food. Thank you Read More

Back to Pumpkin Fry Bread

All Reviews for Pumpkin Fry Bread

- of Reviews

Pumpkin Fry Bread

Servings Per Recipe: 20
Calories: 130.6

% Daily Value *

protein: 5 %

carbohydrates: 7 %

dietary fiber: 3 %

sugars:

fat: 6 %

saturated fat: 3 %

cholesterol:

vitamin a iu: 35 %

niacin equivalents: 14 %

vitamin c: 4 %

folate: 10 %

calcium: 3 %

iron: 6 %

magnesium: 3 %

potassium: 4 %

sodium: 10 %

thiamin: 16 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for Photos of Pumpkin Fry Bread

1 of 7

All Reviews

ingrid

11/12/2009

as soon as i take this out of the pan i lay into a mixture of cinnamon and sugar (to taste) to give it that sugared looked like a doughnut. very tasty treat.

Helpful

(22)

Sarah

07/08/2011

Helpful

(13)

Cheoah

12/20/2012

I subed sweet potato for the pumpkin. I also took the advice of another reviewer and used 2 tbs. of baking powder instead of baking soda. It was really good. Thank you for sharing!!

Helpful

(3)

Crikkitt

Allstar