Search thousands of recipes reviewed by home cooks like you.

Seminole Pumpkin Bread

Seminole Pumpkin Bread

  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    50 m
JJOHN32

JJOHN32

A tasty pumpkin treat.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 48 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 66 kcal
  • 3%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 11.1g
  • 4%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 88 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Cook, peel and mash the sugar pumpkin.
  2. Sift flour, baking powder and baking soda together. Gradually add pumpkin, sugar and water to make a soft dough.
  3. When it just holds together, knead several minutes. Divide dough into 4 - 6 equal parts. Knead each portion again several minutes or until it becomes a soft, smooth ball. Roll out each portion 1/4 inch thick. Another method is to pinch off small pieces of dough and form into individual cakes 2 - 3 inch across.
  4. In a large iron skillet, fry in very hot vegetable oil (about 1inch in depth) until brown on one side. Flip over and brown other side. The bread will puff up and get crisp and chewy. Sprinkle with granulated sugar.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

JESHIZO
39

JESHIZO

1/6/2004

This is what I have seen in different places called fry bread, fried dough or sometimes even just fritters. In any case, you usually can get this at a carnival or fair with fruit topping or powdered or granulated sugar or something like that. The pumpkin was a subtle touch and if you didn't know it was in there, you might miss it as the flavor wasn't very strong. I might add some pumpkin pie spice to get a little more flavor in them. The recipe as is makes a LOT of 2" rounds and it could take you a long time to go through the dough if you use a small pan like I did, so be aware of how many you need. I probably made about 40 with the original recipe. The dough was extremely wet and stuck to my hands, so maybe I did something wrong. As I went along, though, the remaining dough dried out a bit and got a little tough to work with. I would say these are best when fresh out of the pan. After a day they are a little soggy, but still very tasty. This is a good recipe!

cipher
9

cipher

12/8/2005

It was okay, but I wasn't a big fan. It was pretty bland and the dough was very sticky, so that it was hard to make the balls to fry. Mine didn't really puff up that well and ended up doughy in the middle (my fault, though, I'm bad at frying things). I added some spices and a dollop of molasses to addd some flavor, but it didn't help that much (and probably helped the dough become even stickier).

BARBARA1940
3

BARBARA1940

4/4/2012

This recipe is for a fry bread...so why is there a picture of a LOAF of bread??? It is NOT made that way in the recipe directions, either. The Indian Fry Bread is made by frying, not made in a loaf.

Similar recipes