Rating: 3.88 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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

Recipe Summary

prep:
25 mins
cook:
15 mins
additional:
30 mins
total:
1 hr 10 mins
Servings:
20
Yield:
20 fry breads
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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.

  • 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

131 calories; protein 2.6g; carbohydrates 21.8g; fat 3.8g; cholesterol 1mg; sodium 241.5mg. Full Nutrition
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Reviews (7)

Most helpful positive review

Rating: 5 stars
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
(22)

Most helpful critical review

Rating: 2 stars
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
(13)
8 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
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
(22)
Rating: 2 stars
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
(13)
Rating: 5 stars
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
(3)
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Rating: 4 stars
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
(2)
Rating: 3 stars
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
(1)
Rating: 5 stars
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
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Rating: 4 stars
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
Rating: 3 stars
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