Pumpkin Trifle Better Homes And Gardens

Pumpkin Bread Trifle

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: Anna

October 31, 2019
16
Print this

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.