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Pumpkin Fry Bread
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
70 minutes
Elevate Native American-style fry bread with a twist by adding pumpkin for a delicious fall and winter treat. Serve hot with butter, honey, or powdered sugar - canned pumpkin works just as well as fresh.
Ingredients:
  • 4 cups fresh pumpkin, peeled and cubed
  • 3 cups all-purpose flour
  • 1 tablespoon baking soda
  • 0.25 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 1 cup warm milk
  • 0.75 cup brown sugar
  • 0.25 teaspoon vanilla extract
  • 3 cups lard or vegetable oil for frying
Instructions:
  • Place the pumpkin in a saucepan and cover it with water. Bring to a boil, then simmer on medium-low heat until tender, approximately 15 minutes. Drain the pumpkin and mash until smooth.
  • Combine the flour, baking soda, salt, cinnamon, and nutmeg in a large bowl. In a separate bowl, mix the mashed pumpkin, milk, brown sugar, and vanilla extract. Pour the wet ingredients into the flour mixture and stir to make a dough. Turn the dough onto a floured surface, knead a few times without overdoing it. Cover and let the dough rest for 30 minutes to relax the gluten.
  • In a large heavy skillet, heat the lard over medium heat until it shimmers. Divide the dough into egg-sized pieces, flatten them into rough 4-inch circles about 1/4 inch thick, and fry for 2 to 3 minutes per side until they puff up and edges brown. Press the fry bread down in the oil to aid in puffing. Drain on paper towels before serving hot.

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