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Pumpkin Fry Bread

Pumpkin Fry Bread

  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    1 h 10 m
Isantee

Isantee

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

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  • Calories:
  • 131 kcal
  • 7%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 21.8g
  • 7%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 241 mg
  • 10%

Based on a 2,000 calorie diet

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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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

ingrid
22

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.

Sarah
10

Sarah

7/8/2011

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.

Cheoah
2

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!!

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