Pumpkin Fry Bread with Cinnamon Cream Cheese Butter Recipe

Introduction

Pumpkin Fry Bread is a delightful twist on traditional fry bread, enriched with warm spices and pumpkin puree for a moist and flavorful treat. Topped with a creamy cinnamon cream cheese butter, this recipe offers a comforting and sweet snack perfect for any season.

Ingredients

• 1 1/2 teaspoons instant dry yeast
• 2 1/2 tablespoons granulated sugar
• 1/2 cup warm milk (100-110°F)
• 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

1. Step 1: In the bowl of a stand mixer, combine the instant dry yeast, granulated sugar, and warm milk. Let the mixture sit for 3-5 minutes until foamy.
2. Step 2: In a separate bowl, whisk together 2 cups of flour, ground cinnamon, ground nutmeg, salt, and ground cloves. Add the cold butter pieces, then use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse cornmeal.
3. Step 3: Add the flour mixture to the yeast mixture in the stand mixer. Mix on low speed for 30-60 seconds until just combined. Then add the egg and pumpkin puree, mixing on low speed until fully incorporated.
4. Step 4: Gradually add the remaining flour, a little at a time, while mixing on low speed. Continue adding flour until the dough pulls away from the sides and forms a soft ball. Knead on medium speed for 3-4 minutes until smooth and elastic.
5. Step 5: Transfer the dough to a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour, until doubled in size.
6. Step 6: Punch down the dough and place it on a lightly floured surface. Break off walnut-sized pieces and roll each into a thin, flat disc about 1/4 inch thick.
7. Step 7: Heat the vegetable oil in a deep skillet or heavy pot to 350-375°F. Fry the dough discs in batches, cooking 1-2 minutes on each side until golden brown. Drain on paper towels.
8. Step 8: For the cinnamon cream cheese butter, combine softened cream cheese, softened butter, powdered sugar, vanilla extract, and ground cinnamon in a bowl. Whip with a hand mixer on medium speed until smooth and creamy.
9. Step 9: Serve the warm pumpkin fry bread spread with the cinnamon cream cheese butter for a delicious treat.

Tips & Variations

• Use fresh pumpkin puree or canned 100% pumpkin for best flavor and moisture.
• Add a pinch of ground ginger or allspice for a deeper spice profile.
• For a lighter option, bake the dough discs at 375°F for 10-12 minutes instead of frying.
• Swap vegetable oil with canola or peanut oil for frying, which tolerate high heat well.

Storage

Store any leftover pumpkin fry bread in an airtight container at room temperature for up to 2 days. To keep them longer, refrigerate up to 4 days or freeze for up to 1 month. Reheat in a warm oven or toaster oven to restore freshness. The cinnamon cream cheese butter should be refrigerated and used within a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yeast instead of instant dry yeast?

Yes, but if using active dry yeast, dissolve it in warm milk first and let it activate for 5-10 minutes before combining with other ingredients.

Is pumpkin puree essential for this recipe?

While pumpkin puree adds moisture and flavor, you can substitute with sweet potato puree or butternut squash puree for a similar taste and texture.

Pumpkin Fry Bread with Cinnamon Cream Cheese Butter Recipe

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★★★★★

5 from 110 reviews

• Author: Thomas
• Total Time: 1 hour 35 minutes
• Yield: 8–10 pieces of fry bread 1x

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Description

This Pumpkin Fry Bread recipe combines the warm spices of cinnamon, nutmeg, and cloves with the subtle sweetness and moisture of pumpkin puree. The dough is enriched with butter and egg, fried to a golden perfection, and served with a luscious cinnamon cream cheese butter spread, making it a delightful treat perfect for breakfasts, snacks, or dessert.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Activate Yeast: In the bowl of a stand mixer, combine the instant dry yeast, granulated sugar, and warm milk. Let the mixture sit for 3-5 minutes until it becomes foamy, indicating the yeast is active.
2. Prepare Dry Ingredients: In a separate bowl, whisk together 2 cups of flour, ground cinnamon, nutmeg, salt, and ground cloves. Add the cold butter pieces and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse cornmeal.
3. Combine Mixtures: Add the flour and butter mixture to the yeast mixture in the stand mixer. Mix on low speed for 30-60 seconds until just combined. Then add the egg and pumpkin puree, mixing on low speed until fully incorporated.
4. Knead Dough: Gradually add the remaining flour, a little at a time, while mixing on low speed. Continue until the dough pulls away from the sides of the bowl and forms a soft dough. Increase the mixing speed to medium and knead the dough for 3-4 minutes until smooth and elastic.
5. First Rise: Transfer the dough to a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for about 1 hour, or until doubled in size.
6. Shape Dough: Punch down the dough and transfer it to a lightly floured surface. Divide the dough into walnut-sized pieces and roll each piece into a thin disc approximately 1/4 inch thick.
7. Heat Oil and Fry: Heat vegetable oil in a deep skillet or heavy-bottomed pot to 350-375°F. Fry dough discs in batches, cooking each side for 1-2 minutes or until golden brown. Remove fry bread using a slotted spoon and drain on a wire rack lined with paper towels.
8. Prepare Cinnamon Cream Cheese Butter: In a small bowl, combine softened cream cheese, softened butter, powdered sugar, vanilla extract, and ground cinnamon. Whip with a hand mixer on medium speed until smooth and creamy.
9. Serve: Serve the warm pumpkin fry bread topped with the cinnamon cream cheese butter. Store any leftovers in an airtight container in the refrigerator.

Notes

• Ensure the milk is warm (100-110°F) to properly activate the yeast without killing it.
• Do not add all the flour at once; dough consistency should be soft but not sticky.
• Maintain the oil temperature to avoid greasy or undercooked fry bread.
• Fry bread is best served warm with the cinnamon cream cheese butter for optimal flavor and texture.
• Leftover fry bread can be reheated in a skillet or oven to regain crispiness.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Bread
• Method: Frying
• Cuisine: American

Keywords: pumpkin fry bread, pumpkin bread fried, cinnamon cream cheese butter, fall recipes, fried bread, pumpkin puree recipes