JESHIZO Recipe Reviews (Pg. 1) - (1987370)

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Seminole Pumpkin Bread

Reviewed: Oct. 22, 2002
This is what I have seen in different places called fry bread, fried dough or sometimes even just fritters. In any case, you usually can get this at a carnival or fair with fruit topping or powdered or granulated sugar or something like that. The pumpkin was a subtle touch and if you didn't know it was in there, you might miss it as the flavor wasn't very strong. I might add some pumpkin pie spice to get a little more flavor in them. The recipe as is makes a LOT of 2" rounds and it could take you a long time to go through the dough if you use a small pan like I did, so be aware of how many you need. I probably made about 40 with the original recipe. The dough was extremely wet and stuck to my hands, so maybe I did something wrong. As I went along, though, the remaining dough dried out a bit and got a little tough to work with. I would say these are best when fresh out of the pan. After a day they are a little soggy, but still very tasty. This is a good recipe!
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