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Pumpkin Fry Bread with Cinnamon Cream Cheese Butter Recipe

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★★★★★

4.8 from 75 reviews

This Pumpkin Fry Bread recipe combines the warm spices of cinnamon, nutmeg, and cloves with pumpkin puree to create a soft, fluffy fried bread. Served warm and topped with a smooth cinnamon cream cheese butter, it’s a comforting treat perfect for fall or any cozy occasion.

Ingredients

Scale

Dough Ingredients

  • 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)

Cream Cheese Butter Topping

  • 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. Combine yeast, sugar and milk: In the bowl of a stand mixer, combine 1 1/2 teaspoons instant dry yeast, 2 1/2 tablespoons granulated sugar, and 1/2 cup warm milk. Let sit for 3-5 minutes until the mixture becomes foamy and activated.
  2. Mix dry ingredients and cut in butter: In a separate bowl, whisk together 2 cups of the flour, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/4 teaspoon ground nutmeg, and a pinch of ground cloves. Add 4 tablespoons cold butter and cut it into the flour mixture using a pastry cutter or fork until the texture resembles coarse cornmeal.
  3. Combine wet and dry mixtures: Add the flour mixture to the yeast mixture in the stand mixer and mix on low speed for 30-60 seconds just until combined. Then add 1 large egg and 1 cup pumpkin puree and continue mixing on low until fully incorporated.
  4. Add remaining flour and knead: Gradually add the remaining flour, a little at a time, while mixing on low speed until the dough starts to pull away from the sides of the bowl and forms a soft dough. Increase to medium speed and knead for 3-4 minutes until smooth and elastic.
  5. First rise: Transfer the dough to a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until it doubles in size.
  6. Shape dough pieces: Punch down the dough and transfer it to a lightly floured surface. Break off walnut-sized pieces and roll each into a thin, flat disc about 1/4 inch thick.
  7. Fry the dough: Heat 4 cups of vegetable oil in a deep skillet or heavy-bottomed pot to 350-375°F. Fry the dough pieces in batches for 1-2 minutes per side until golden brown. Remove with a slotted spoon and drain on a wire rack lined with paper towels.
  8. Prepare Cinnamon Cream Cheese Butter: In a small bowl, combine 8 ounces softened cream cheese, 1/2 cup softened butter, 1 cup powdered sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon ground cinnamon. Use a hand mixer to whip until smooth and creamy.
  9. Serve: Serve the fry bread warm topped or spread with the cinnamon cream cheese butter. Store leftovers in an airtight container refrigerated.

Notes

  • Ensure the milk is warm but not hot (100-110°F) to activate the yeast properly without killing it.
  • You can adjust the thickness of the fry bread discs depending on your preference, thinner pieces will be crisper.
  • Be cautious with oil temperature; too hot will burn the bread, too cool will make it greasy.
  • Leftover cinnamon cream cheese butter can be stored in the fridge up to one week.
  • This fry bread is best served fresh and warm for optimum softness and flavor.

Keywords: Pumpkin fry bread, fried bread, cinnamon cream cheese butter, autumn recipe, pumpkin recipe, fried dough

Find it online: https://thefoodrecipe.com/pumpkin-fry-bread-with-cinnamon-cream-cheese-butter-recipe/