Indian Fried Pumpkin Bread


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Fried in oil and topped with butter and maple syrup these sweet cakes are a perfectly autumn dessert to finish off the meal.

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Serving Size / Yield

24 slices


  • 2 C. self-rising flour
  • 1 16 oz. can pumpkin (not pumpkin pie filling)
  • 3/4 C. brown sugar
  • 1 C. olive oil, for frying

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Combine flour, pumpkin and sugar. Blend well and refrigerate for 2 hours in order to firm up the dough a bit. Divide dough into 4 portions. Knead each portion on a floured board for a few minutes or until it can be formed into a cylinder, about 8-10-in. long. Cut each cylinder into 6 slices. Flour each slice and form into a cake no more than a 1/2-in. thick at the most. Fry the cakes in hot oil. Turn when bottom side is brown. When both sides are brown, drain on paper towels and serve immediately with butter and/or maple syrup.

Yield: 24 slices. 

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