Guest Author - Deborah Adams
2 c. self-rising flour
1 (16 oz.) can pumpkin
3/4 c. sugar (brown)
Oil for frying
Stir together flour, pumpkin, and sugar. Chill 1 hour for easier handling. Cut dough into fourths. Knead one portion; break into 4-6 parts. Pat or roll into a thin cake; repeat with remaining dough. Slide cakes into hot oil; fry until golden brown on both sides, turning once. The bread will puff up and get very crisp. Serve with butter, syrup, or margarine.
Copyright 2002, All Rights Reserved. ACR International, LLC
This recipe was posted with permission from One Million Recipes Please visit and see what all they have