Description
This Pumpkin Fry Bread recipe combines soft, fluffy fried bread infused with warm spices and pumpkin puree, paired perfectly with a creamy cinnamon cream cheese butter. It’s a delightful autumn treat ideal for brunch or dessert, offering a cozy blend of flavors and textures that everyone will love.
Ingredients
Units
Scale
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
- Activate yeast: 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.
- Prepare dry mixture: In a separate mixing bowl, whisk together 2 cups of flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/2 teaspoon salt, 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.
- Combine wet and dry: 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. Continue mixing on low speed until fully incorporated.
- Add remaining flour and knead: Gradually add the remaining flour, a little at a time, while mixing on low speed, until the dough pulls away from the sides and forms a soft dough. Increase speed to medium and knead 3-4 minutes until smooth and elastic.
- Let the dough rise: Transfer dough to a greased bowl, cover with a kitchen towel or plastic wrap, and let rise in a warm place for about 1 hour until doubled in size.
- Shape the dough: Punch down the dough and transfer to a lightly floured surface. Break off walnut-sized pieces and roll each into a thin, 1/4 inch thick disc.
- Heat oil and fry: Heat 4 cups vegetable oil in a deep skillet or heavy-bottomed pot to 350-375°F. Fry dough pieces in batches for 1-2 minutes on each side, until golden brown. Drain on paper towels lined wire rack.
- Prepare cinnamon cream cheese butter: In a small bowl, combine softened cream cheese, softened butter, 1 cup powdered sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon ground cinnamon. Whip with hand mixer on medium speed until smooth and creamy.
- Serve: Serve the pumpkin fry bread warm with cinnamon cream cheese butter. Refrigerate leftovers in an airtight container.
Notes
- Ensure milk is warm but not hot to properly activate the yeast.
- If the dough is sticky, dust with a little extra flour but avoid adding too much to keep it soft.
- Maintain oil temperature at 350-375°F for optimal frying and a golden crust.
- You can substitute vegetable oil with canola or peanut oil for frying.
- Store leftover fry bread wrapped at room temperature for up to 2 days or refrigerated up to 3 days.
- The cinnamon cream cheese butter can be made ahead and stored in the fridge; let it soften before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 12 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
