Pumpkin Fry Bread

Recipe View Prepare the Pumpkin: In a saucepan, cover the cubed pumpkin with water. Bring to a boil, then reduce heat to medium-low and simmer until the pumpkin is tender (about 15 minutes). Drain thoroughly and mash until smooth.

Recipe View Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.

Recipe View Combine Wet and Dry Ingredients: In a separate bowl, mix together the mashed pumpkin, warm milk, brown sugar, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined to form a soft dough.

Recipe View Rest the Dough: Turn the dough out onto a lightly floured surface and knead gently a few times until it comes together. Be careful not to over-knead. Cover the dough with a clean cloth and let it rest for 30 minutes to allow the gluten to relax.

Recipe View Heat the Oil: In a large, heavy-bottomed skillet or Dutch oven, heat the lard or vegetable oil over medium heat until it shimmers and a small piece of dough dropped in sizzles immediately.

Recipe View Fry the Bread: Break off egg-sized pieces of dough. On a lightly floured surface, pat each piece into a rough circle about 4 inches across and 1/4 inch thick. Carefully place the dough rounds into the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, until puffed up and golden brown.

Recipe View Drain and Serve: Remove the fry bread from the oil with a slotted spoon and place on a plate lined with paper towels to drain excess oil. Serve hot with your favorite toppings.