trifle recipes

Pumpkin Bread Trifle

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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
Layered tastes of the season, right here.
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Ingredients
  1. 3 c. granulated sugar
  2. 1 15-oz. can pumpkin
  3. 1 c. vegetable oil
  4. 2/3 c. water
  5. 4 large eggs
  6. 3 1/3 c. all-purpose flour
  7. 2 t. baking soda
  8. 2 t. pumpkin pie spice
  9. 1 1/2 c. chopped pecans
  10. 2 1/2 c. heavy cream
  11. 1 8-oz. carton sour cream
  12. 1 c. powdered sugar
  13. 2 T. milk
  14. Opt--Caramel ice cream topping, pomegranate seeds or sweetened dried cranberries
Instructions
  1. Preheat oven to 350 degrees F. Grease bottoms and 2 inches up the sides of two 9 x 5 inch loaf pans.
  2. In a large bowl stir together the granulated sugar, pumpkin, oil, 2/3 c. water, and eggs until combined.
  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.
  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.
  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.
  6. In a bowl beat heavy cream, sour cream, powdered sugar and milk with mixer on high until stiff peaks form.
  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.
  8. Serve immediately or chill up to 8 hours.
Notes
  1. NOTE: Another pecan option is listed in the original recipe.
Adapted from Better Homes & Gardens Magazine
Adapted from Better Homes & Gardens Magazine
Mormon Mavens https://www.mormonmavens.com/