Pumpkin Fry Bread
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Pumpkin Fry Bread
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This Pumpkin Fry Bread combines pumpkin spices with a pumpkin dough that is fried to perfection. We take it to the next level with cinnamon cream cheese butter for the ultimate fall treat!
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Ingredients
Pumpkin Fry Bread
- 1 1/2 teaspoons instant dry yeast
- 2 1/2 tablespoons granulated sugar
- 1/2 cup warm milk 100-110℉
- 3 1/2 - 4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 pinch ground cloves
- 4 tablespoons cold butter cut in pieces
- 1 large egg
- 1 cup pumpkin puree
- 4 cups vegetable oil for frying
Cinnamon Cream Cheese Butter
- 8 ounces cream cheese softened
- 1/2 cup butter softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Instructions
Pumpkin Fry Bread
- In the bowl of a stand mixer, combine 1 1/2 teaspoons instant dry yeast, 2 1/2 tablespoons granulated sugar, and 1/2 cup warm milk. Let sit for 3-5 minutes until foamy.
- In a separate mixing bowl, whisk together 2 cups of the flour, 1/4 teaspoon ground nutmeg, 1/2 teaspoon salt, 1/4 teaspoon ground nutmeg, and 1 pinch ground cloves. Add 4 tablespoons cold butter, and use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse cornmeal.
- Add the flour mixture to the yeast mixture in the stand mixer. Mix on low speed for 30-60 seconds until just combined. Add 1 large egg and 1 cup pumpkin puree to the mixture. Continue mixing on low speed until fully incorporated.
- Gradually add the remaining flour, a little at a time, while mixing on low speed, until the dough starts to pull away from the sides of the bowl and forms a soft dough. You may not need all the flour. Increase the speed to medium and knead the dough for 3-4 minutes, until smooth and elastic.
- Transfer the dough to a greased bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm place for about 1 hour, or until doubled in size.
- Punch the dough down and transfer it to a lightly floured surface. Break off walnut-sized pieces of dough and roll each piece into a thin, flat disc (about ¼ inch thick).
- Heat 4 cups vegetable oil in a deep skillet or heavy-bottomed pot to 350-375°F. Fry the dough pieces in batches, cooking for about 1-2 minutes on each side, or until golden brown. Use a slotted spoon to transfer the fry bread to a wire rack lined with paper towels to drain.
Cinnamon Cream Cheese Butter
- In a small mixing bowl, combine the softened cream cheese, softened butter, 1 cup powdered sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon ground cinnamon.
- Using a hand mixer, whip the ingredients together on medium speed until smooth and creamy.
- Serve the fry bread warm with Cinnamon Cream Cheese Butter. Refrigerate any leftovers in an airtight container.
Nutrition Information
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Serving
1piece
Calories
483kcal
(24%)
Carbohydrates
22g
(7%)
Protein
4g
(8%)
Fat
43g
(66%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
21g
Monounsaturated Fat
10g
Trans Fat
0.5g
Cholesterol
25mg
(8%)
Sodium
166mg
(7%)
Potassium
82mg
(2%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
1790IU
(36%)
Vitamin C
0.4mg
(0%)
Calcium
49mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Scones
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 483kcal | 24% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 43g | 66% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 21g | 124% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 25mg | 8% |
| Sodium | 166mg | 7% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 1790IU | 36% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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