About this recipe:This recipe takes the traditional pumpkin bread and adds a twist to it. A sweet and lightly spiced pumpkin dough is fried in lard until puffy and cooked through. It's delicious with butter, syrup or a light dusting of icing sugar. Serve for breakfast, brunch or dessert.
465g fresh pumpkin, peeled and cubed
375g plain flour
1 tablespoon bicarbonate of soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
250ml warm milk
165g dark brown soft sugar
1/4 teaspoon vanilla extract
750ml melted lard or vegetable oil for frying
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Cover the pumpkin with water in a saucepan, bring to the 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, bicarbonate of soda, salt, cinnamon and nutmeg together in a large bowl. In a separate bowl, mix together the mashed pumpkin, milk, dark brown soft 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 frying pan until it shimmers. Break off egg-sized pieces of the dough, pat them out flat into rough circles about 10cm across and 5mm 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 bread into the oil to help it puff. Drain on kitchen towels and serve hot.