Pumpkin Fry Bread

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Pumpkin Fried Bread is a fall treat your family will love! Spread with some cinnamon cream cheese butter, this pumpkin dessert will have you swooning!

We’ve gone all in on turning all of our favorite recipes into fall pumpkin recipes and this one will blow your mind. Adding pumpkin puree to croutons turns this favorite recipe into our favorite fall dessert! The cinnamon cream cheese butter has just the right amount of sweetness, making it irresistible! enjoy!

Instant Yeast vs. Active Yeast:

All yeasts are suitable for this recipe, it’s just a matter of understanding how each one works and how they differ. Instant dry yeast can be added directly to the dry ingredients without any resting or proofing. It also rises a bit faster. Active dry yeast is a larger particle that usually needs to be dissolved in a liquid before adding it to a recipe. It’s a little slower to boot, so expect a 10-15 minute increase in rise time.

Can I serve the pumpkin fried bread without the cinnamon cream cheese butter?

Absolutely! Cinnamon Cream Cheese Butter is our family favorite, but feel free to get creative and serve it however you want!

Note in advance:

You can make the dough the night before, cover the bowl with plastic wrap, and put it in the fridge overnight instead of 2 hours on the counter. In the morning, take out your bowl, set it out on the counter, and let it come to room temperature. Then move on to the recipe.

Croutons are best removed from the fryer while warm. We do not recommend frying them ahead of time.

Pumpkin fritters topped with cinnamon butter and a bite to eat.

Storage Instructions:

Fried bread can be stored in an airtight container for up to 3 days.

If you liked this recipe, you might be interested in these other delicious dessert recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watchor our facebook pageor provide a corresponding recipe on our website.

Pumpkin Fried Bread is a fall treat your family will love! Spread with some cinnamon cream cheese butter, this pumpkin dessert will have you swooning!

raw material

Pumpkin Fried Bread

  • 1 1/2 teaspoon instant dry yeast
  • 2 1/2 tablespoon sugar
  • 1/2 cup milk warm (warm touch)
  • 3 1/2 – 4 cup all purpose flour
  • 1/4 teaspoon nutmeg powder
  • 1 teaspoon ground cinnamon
  • 1 pinch clove powder
  • 1/2 teaspoon Salt
  • 4 tablespoon cold butter cut into pieces
  • 1 big egg
  • 1 cup (8 oz) pumpkin puree
  • about 4 cups vegetable oil for frying

Cinnamon Cream Cheese Butter

  • 1 8 oz package cream cheese soften
  • 1/2 cup butter soften
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon


Pumpkin Fried Bread

  • Combine yeast, sugar, and warm milk in the bowl of a stand mixer. Let stand for a few minutes until bubbly.

  • Meanwhile, in a second mixing bowl, combine 2 cups flour, nutmeg, cinnamon, cloves, and salt. Add the cold butter, and use a pastry cutter to cut in until the mixture resembles cornmeal.

  • Place the dry ingredients in a large bowl along with the yeast. Mix gently on low speed for 30-60 seconds.

  • Add eggs and squash. Beat on low until well blended.

  • Continue mixing (kneading) on ​​low speed, adding a small amount of remaining flour, until dough pulls away from sides of bowl.

  • Knead on medium speed for another 3-4 minutes, then transfer to a greased bowl. Cover and let rise until doubled in size (about 1 hour).

  • Punch down the dough and transfer to a floured counter. Break into walnut-sized pieces. Roll the balls into flat pieces, fairly thin, but opaque.

  • Fry in hot oil (350 to 375 degrees) until golden brown on both sides. Cool on a rack covered with paper towels. Serve with cream cheese butter (recipe below).

Cinnamon Cream Cheese Butter

Calories: 72kcal | carbohydrate: 12G | protein: 1G | fat: 1G | cholesterol: 8mg | sodium: 47mg | Potassium: 39mg | sugar: 1G | Vitamin A: 1110unit | Vitamin C: 0.2mg | calcium: 9mg | iron: 0.8mg