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.
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