Baked Pumpkin Bread

The Seminoles use cooked, mashed pumpkin mixed with self-rising flour and water to make a soft dough. They knead it in a ball until it is elastic, then continue turning and folding until it is about 1/4-inch thick. Small cakes are placed in a heavy iron skillet filled with smoking grease and fried until golden brown on each side. This makes a puffy, crisp bread.

This contemporary version of traditional bread is made with pumpkin but is baked in the oven.

1-1/2 cups sifted flour
1-1/4 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 cup mashed pumpkin
1 cup sugar
1/2 cup buttermilk
1 egg, slightly beaten
2 tbsp. soft butter

Sift together twice flour, baking soda, salt and spices. In large bowl, mix well pumpkin, sugar, buttermilk and slightly beaten egg. Stir in dry ingredients and butter. Beat at medium speed until blended. Turn into greased loaf pan and bake at 350 degrees F for one hour.