Pumpkin Fry Bread Recipe

Pumpkin puree: This adds moisture and a subtle sweetness to the fry bread, giving it a unique flavor and texture.

All-purpose flour: The base of the dough, providing structure and chewiness.

Baking powder: A leavening agent that helps the dough rise and become fluffy.

Salt: Enhances the overall flavor of the fry bread.

Water: Helps to bring the dough together and achieve the right consistency.

Vegetable oil: Used for frying the dough, giving it a crispy and golden exterior.

When mixing the pumpkin puree with the flour, baking powder, and salt, ensure that the ingredients are well combined to avoid any lumps. Gradually adding the water helps in achieving a smooth and pliable dough. When frying, make sure the vegetable oil is at the right temperature by dropping a small piece of dough into the oil; if it sizzles and rises to the surface, the oil is ready. This ensures that the fry bread cooks evenly and achieves a golden brown color.

• pumpkin puree - Substitute with sweet potato puree: Sweet potato puree has a similar texture and sweetness, making it a great alternative.

• pumpkin puree - Substitute with butternut squash puree: Butternut squash has a comparable flavor profile and consistency to pumpkin puree.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more nutrients.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend works well.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to replace 1 teaspoon baking powder.

• baking powder - Substitute with self-rising flour: Self-rising flour already contains baking powder and salt, so adjust the recipe accordingly.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral flavor.

• salt - Substitute with kosher salt: Kosher salt has larger grains, so use slightly more to achieve the same saltiness.

• water - Substitute with milk: Milk adds a richer flavor and can make the dough softer.

• water - Substitute with buttermilk: Buttermilk adds a tangy flavor and helps in making the bread fluffier.

• vegetable oil - Substitute with canola oil: Canola oil has a similar smoke point and neutral flavor, making it a good frying alternative.

• vegetable oil - Substitute with coconut oil: Coconut oil can be used for frying and adds a subtle coconut flavor.

• Allow the pumpkin fry bread to cool completely before storing. This helps prevent condensation, which can make the bread soggy.
• Place the cooled fry bread in an airtight container or a resealable plastic bag. If stacking, separate each piece with parchment paper to avoid sticking.
• Store at room temperature for up to 2 days. For longer storage, refrigerate the fry bread for up to a week.
• To freeze, wrap each piece individually in plastic wrap or aluminum foil. Then, place the wrapped pieces in a freezer-safe bag or container.
• Label the container with the date to keep track of freshness.
• When ready to enjoy, reheat the fry bread in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. Alternatively, you can reheat in a microwave for 20-30 seconds, though this may affect the crispiness.
• For a crispier texture, consider reheating in a toaster oven or on a skillet over medium heat for a few minutes on each side.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover pumpkin fry bread on a baking sheet.
  3. Cover the bread with aluminum foil to prevent it from drying out.
  4. Heat for about 10-15 minutes or until warmed through.
  5. Remove from the oven and enjoy warm.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil or butter to the skillet.
  3. Place the pumpkin fry bread in the skillet.
  4. Heat each side for about 2-3 minutes or until warmed through and slightly crispy.
  5. Serve immediately.

• Microwave Method:

  1. Place the pumpkin fry bread on a microwave-safe plate.
  2. Cover with a damp paper towel to keep it moist.
  3. Microwave on medium power for 30-45 seconds.
  4. Check if it's heated through; if not, continue in 15-second intervals.
  5. Enjoy promptly for the best texture.

• Toaster Oven Method:

  1. Preheat the toaster oven to 350°F (175°C).
  2. Place the pumpkin fry bread on the toaster oven rack or a small baking sheet.
  3. Heat for about 5-7 minutes or until warmed through.
  4. Remove and serve warm.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the pumpkin fry bread in the air fryer basket in a single layer.
  3. Heat for 3-5 minutes, checking halfway through to ensure even warming.
  4. Remove and enjoy the crispy, warm bread.

• Mixing bowl: A large bowl used to combine the pumpkin puree, flour, baking powder, and salt.

• Measuring cups: Used to measure the pumpkin puree, flour, and water accurately.

• Measuring spoons: Used to measure the baking powder and salt.

• Wooden spoon: Useful for mixing the ingredients together to form a dough.

• Frying pan: Used to heat the vegetable oil and fry the dough discs.

• Spatula: Handy for flipping the dough discs to ensure they are golden brown on both sides.

• Paper towels: Used to drain the excess oil from the fried bread.

• Plate: For placing the fried bread after draining on paper towels.

Prepare ingredients in advance: Measure and mix the pumpkin puree, flour, baking powder, and salt ahead of time to streamline the process.

Use a stand mixer: A stand mixer can quickly combine the dough ingredients, saving you the effort of mixing by hand.

Preheat oil while shaping dough: Start heating the vegetable oil as you shape the dough discs to cut down on waiting time.

Make larger batches: Double the recipe and freeze extra fry bread for quick reheating later.