Pumpkin Bread Trifle

Pumpkin Bread Trifle

by Anna
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Pumpkin Season is here!  I am not usually one to make too much of that but I am really feeling it this time around.  I pulled this recipe from my November 2018 Better Homes & Gardens magazine–mostly because I have a trifle dish and wanted to make something pretty in it.

Just a note–I had issues with the syrup that was going over the pecans.  I think it was supposed to be kind of like a brittle or something?  Well, it didn’t work for me so I just toasted the pecans in some butter in a skillet for a few minutes.  It was still yummy!  I am just sharing my version today, but if you want the full recipe, check it out here.

Pumpkin Bread Trifle

A layered dish offering the best tastes of the season.
By:
Ingredients
  • 3 c. granulated sugar
  • 1 15-oz. can pumpkin
  • 1 c. vegetable oil
  • 2/3 c. water
  • 4 large eggs
  • 3 1/3 c. all-purpose flour
  • 2 t. baking soda
  • 2 t. pumpkin pie spice
  • 1 1/2 c. chopped pecans
  • 2 1/2 c. heavy cream
  • 1 8-oz. carton sour cream
  • 1 c. powdered sugar
  • 2 T. milk
  • Opt--Caramel ice cream topping, pomegranate seeds or sweetened dried cranberries
Directions
Step 1
Preheat oven to 350 degrees F. Grease bottoms and 2 inches up the sides of two 9 x 5 inch loaf pans.
Step 2
In a large bowl stir together the granulated sugar, pumpkin, oil, 2/3 c. water, and eggs until combined.
Step 3
In a medium bowl whisk together flour, baking soda, pumpkin pie spice and 1 t. salt. Stir into pumpkin mixture. Spoon into prepared pans.
Step 4
Bake 1 hour or until a toothpick put into the center comes out clean. Let cool in pans on a wire rack for 10 minutes. Remove from pans, place on racks and let cool completely.
Step 5
In a medium skillet, melt 2 T. of butter over medium-high heat and then add the pecans and a dash of sea salt. Toast the pecans until fragrant, stirring constantly. Remove from heat and set aside.
Step 6
In a bowl beat heavy cream, sour cream, powdered sugar and milk with mixer on high until stiff peaks form.
Step 7
Cut one loaf of pumpkin bread into 1-inch cubes. (Freeze other loaf up to 1 month or eat it!) In a large trifle dish, alternate layers of pumpkin bread cubes, pecans, cream, cranberries, and drizzled caramel sauce 3 times.
Step 8
Serve immediately or chill up to 8 hours.

NOTE: Another pecan option is listed in the original recipe. See Trifle

Source: Better Homes & Gardens.

 

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