Seminole Pumpkin Bread
Serves: 6
Eda Schinner
1 January 1970
Based on User reviews:
55
Spice
45
Sweetness
50
Sourness
44
mins
Prep time (avg)
5
Difficulty
Ingredients:
430 g
Pumpkin Puree (can)4 cups
All-Purpose Flour4 tsps
Baking Powder1 tsp
Baking Soda1 tbsp
White Sugar1 cup
WaterDirections:
1
Sprinkle with granulated sugar
2
The bread will puff up and get crisp and chewy
3
Cook, peel and mash the sugar pumpkin
4
Sift flour, baking powder and baking soda together
5
Gradually add pumpkin, sugar and water to make a soft dough
6
When it just holds together, knead several minutes
7
Divide dough into 4 - 6 equal parts
8
Knead each portion again several minutes or until it becomes a soft, smooth ball
9
Roll out each portion 1/4 inch thick
10
Another method is to pinch off small pieces of dough and form into individual cakes 2 - 3 inch across
11
In a large iron skillet, fry in very hot vegetable oil (about 1inch in depth) until brown on one side
12
Flip over and brown other side