Pumpkin Bread 2
- 2 cups self-rising flour plus 1 to 2 cups for kneading
- 2 cups cooked, mashed, fresh pumpkin or 1 (16 ounce) can pumpkin
- 1 tablespoon warm milk or water
- 3/4 cup brown or granulated sugar
- Oil or shortening for frying
- Place 2 cups of flour in a large mixing bowl.
- In another bowl, combine pumpkin, warm milk, and sugar.
- Make a well in the flour and pour in pumpkin mixture. Flour hands, and with the
fingers and thumbs, gradually mix flour and pumpkin into a soft dough.
- Divide into portions that can be kneaded on a floured board and rolled into 2
1/2- x 8-inch cylinders. Wrap the dough in plastic wrap and refrigerate for up to
one day before frying, or it may be frozen.
- When ready to fry, slice the dough into 4 to 5 equal pieces. Flour hands and
flatten each piece into a round about 4 inches in diameter and 1/4- to 1/2-inch
thick. If frozen, allow rounds to come to room temperature before frying.
- Place oil in a deep fryer, or fill a well-seasoned cast iron skillet a little
more than halfway with oil. Heat oil to 350 degrees F. Carefully lower dough into
oil and fry for 4 to 5 minutes, turning after 2 minutes, until bread is a rich golden
brown on both sides.
- Drain on paper towels and serve immediately.
- If desired, serve with butter and
honey or maple syrup, or sprinkle with confectioners' sugar.
Makes about 20 servings.