Seminole Pumpkin Bread Recipes

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SEMINOLE PUMPKIN BREAD



Seminole Pumpkin Bread image

A tasty pumpkin treat.

Provided by JJOHN32

Categories     Breakfast Bread

Time 50m

Yield 48

Number Of Ingredients 8

1 (15 ounce) can pumpkin puree
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
½ cup white sugar
1 cup water
1 quart vegetable oil for frying
1 tablespoon white sugar

Steps:

  • Cook, peel and mash the sugar pumpkin.
  • Sift flour, baking powder and baking soda together. Gradually add pumpkin, sugar and water to make a soft dough.
  • 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.
  • 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.

Nutrition Facts : Calories 66.4 calories, Carbohydrate 11.1 g, Fat 2 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 0.3 g, Sodium 88.5 mg, Sugar 2.7 g

PUMPKIN FRY BREAD



Pumpkin Fry Bread image

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

Provided by Isantee

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h10m

Yield 20

Number Of Ingredients 10

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

Steps:

  • 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.
  • 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 : Calories 130.6 calories, Carbohydrate 21.8 g, Cholesterol 1 mg, Fat 3.8 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 0.6 g, Sodium 241.5 mg, Sugar 6.2 g

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