Best Seminole Pumpkin Bread Recipes

EASY ROASTED PUMPKIN PUREE

Steps:

• Preheat oven to 350°
• Line a baking sheet with parchment paper or other liner. Oil the surface lightly with about half the cooking oil, using a pastry brush.
• Rinse and dry the pumpkin.
• Place the pumpkin on cutting board on it's side, and trim off the stem at the top.
• Turn the pumpkin so that the fresh-cut stem side is up, then cut in half from top to bottom.
• Using a spoon, scoop out the seeds and any loose stringy fibers, placing it all in a small bowl to save for future use.
• Lightly coat the insides of the pumpkin with vegetable oil using a pastry brush.
• Salt the inside of the pumpkin halves lightly.
• Place the pumpkin halves cut-side down on the oiled baking sheet. Poke a few holes in each section using a fork to let some steam escape.
• Bake at 350°F about 35-40 minutes, until skin is fork-tender and indents easily.
• Cool 10-15 minutes until it the pumpkin is easy to handle.
• Turn over the pumpkin halves, scoop out the roasted flesh with the spoon, and place it in the larger bowl. Don't forget those sweet carmalized edges!
• Puree pumpkin in small batches in a food processor.
• Your pumpkin is now ready for a multitude of sweet or savory recipes. Use immediately, freeze, or store up to 5 days in your refrigerator.

THE BEST PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F. Butter and flour two 9-by-5-inch loaf pans.
• Whisk together the sugar and oil in a large bowl until well combined. Whisk in the eggs and pumpkin until combined.
• Combine the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon and cloves in a medium bowl and whisk until well combined. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine. Repeat with the remaining flour and water.
• Divide the batter between the prepared loaf pans. Bake until cake tester comes out clean and the loaves are golden brown, about 1 hour. Let the loaves cool in the pans on a wire rack for 10 minutes. Remove from the pans and let cool completely, about 1 hour.

THE BEST PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3-inch loaf pans.
• Mix together pumpkin puree, sugar, oil, water, eggs, and vanilla extract in a large bowl until well blended. Whisk together flour, baking soda, cinnamon, salt, nutmeg, and ginger in a second bowl. Sift flour mixture on top of the pumpkin mixture and fold in with a spatula until just blended. Pour into the prepared pans.
• Bake in the preheated oven until nicely browned on top and a toothpick inserted in the center comes out clean, about 50 minutes.

PUMPKIN FRY BREAD

Steps:

• Cover the pumpkin with water in a saucepan, bring to a boil, reduce heat to medium-low, and simmer until the pumpkin is tender, about 15 minutes. Drain the pumpkin, and mash to a smooth texture.
• Stir the flour, baking soda, salt, cinnamon, and nutmeg together in a large bowl. In a separate bowl, mix together the mashed pumpkin, milk, brown sugar, and vanilla extract. Pour the wet ingredients in the flour mixture, and stir together to make a dough. Turn the dough out onto a floured surface, and knead a few times until thoroughly combined. Don't over knead the dough. Cover the dough and let it rest for 30 minutes to relax the gluten.
• Heat the lard over medium heat in a large heavy skillet until it shimmers. Break off egg-sized pieces of the dough, pat them out flat into rough circles about 4 inches across and 1/4 inch thick, and fry, turning once, until the dough puffs up and begins to brown at the edges, 2 to 3 minutes per side. Push the fry bread into the oil to help it puff. Drain on paper towels, and serve hot.