Pumpkin Bread Trifle from Better Homes & Gardens magazine, November 2018, page 135. Click on URL for a picture.
Chill out! Build this pumpkin trifle before holiday dinner guests arrive, then refrigerate it until the turkey is done. This is the ultimate make-ahead Thanksgiving dessert.
3-3/4 cups granulated sugar, divided
1 15-ounce can pumpkin
1 cup vegetable oil
4 eggs
3-1/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1 teaspoon salt
1-1/2 cups coarsely chopped pecans
2-1/2 cups heavy whipping cream
1 8-ounce carton sour cream
1 cup powdered sugar, sifted
2 tablespoons bourbon or milk (I used brandy.)
1 cup pomegranate seeds (optional)--I used.
Caramel ice cream topping (optional)--I used. See notes
Directions
Step 1
Preheat oven to 350°F. Grease the bottom and 2 inches up the sides of two 9 x 5-inch loaf pans. In a large bowl stir together 3 cups granulated sugar, the pumpkin, oil, 2/3 cup water, and eggs until combined. In a medium bowl whisk together flour, soda, pumpkin pie spice, and salt. Stir into pumpkin mixture. Spoon batter into prepared pans.
Step 2
Bake for 1 hour or until a toothpick inserted near the centers comes out clean. (It took my bread 1 hour and 10 to 15 minutes until done.) Cool in pans on wire racks 10 minutes. Remove from pans; cool completely.
Step 3
Meanwhile, for pecans, lightly grease a baking sheet. (I used parchment paper instead of greasing pan.) Place pecans close together in a single layer on prepared sheet. In a small saucepan bring 3 tablespoons water and remaining 3/4 cup sugar to boiling over medium; do not stir. Continue cooking over medium, without stirring, until mixture turns golden, about 6 minutes. As mixture cooks, use a pastry brush to brush sides of the pan with water to prevent crystals from forming. Remove from heat and pour over pecans. Let stand until cool, then break into pieces.
Step 4
In a large bowl beat heavy cream, sour cream, powdered sugar, and bourbon (I used brandy) with a mixer just until stiff peaks form.
Step 5
To assemble, cut one bread loaf into 1-inch cubes. (Wrap and store remaining bread at room temperature up to 3 days or label and freeze up to 1 month.) In a 4-quart trifle dish make three layers of bread cubes, pecans, cream, and if desired, pomegranate seeds and caramel topping.
Tips
Assemble, cover and chill up to 8 hours before serving.
NOTES from Wigs:
1) You will only need 1 loaf of the pumpkin bread to make this trifle, and the above recipe makes two loaves so freeze one to eat later OR just make half the recipe.
2) Note that the directions call for water in two places and water does NOT appear in the ingredient list so be careful not to overlook adding it!
3) For the 1-1/2 cups of coarsely chopped pecans, I only used half the amount of sugaring ingredients called for. In other words, I drizzled the cooked 3 Tbsp. water and 3/4 cup sugar over 3 cups of coarsely chopped pecans.
4) The 1 cup pomegranate arils added lovely color, crunch and flavor.
5) I used Baker's Soft Caramel for the caramel layer. Sold at:
https://www.thebakerskitchen.net/TBK-Soft-Caramel---1-Pound-Tub.aspx
6) For the local Veterans' Day Celebration on November 11, 2019, I made and served this trifle recipe to 200 people. It was delicious and garnered all sorts of compliments. Took me approximately 30 minutes to assemble a single trifle. I got a little faster with practice so putting together 13 (yes, THIRTEEN!!!) trifles yesterday morning required 5 and a half hours.
7) Next time I make this trifle, I will toast the pecans before candying them.
smileys/bigeyes.gif I used 6-1/2 tubs of The Baker's Kitchen soft caramel to layer in the 13 trifles (in other words, half a tub per trifle).
https://www.bhg.com/recipe/pumpkin-bread-trifle/
Chill out! Build this pumpkin trifle before holiday dinner guests arrive, then refrigerate it until the turkey is done. This is the ultimate make-ahead Thanksgiving dessert.
3-3/4 cups granulated sugar, divided
1 15-ounce can pumpkin
1 cup vegetable oil
4 eggs
3-1/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1 teaspoon salt
1-1/2 cups coarsely chopped pecans
2-1/2 cups heavy whipping cream
1 8-ounce carton sour cream
1 cup powdered sugar, sifted
2 tablespoons bourbon or milk (I used brandy.)
1 cup pomegranate seeds (optional)--I used.
Caramel ice cream topping (optional)--I used. See notes
Directions
Step 1
Preheat oven to 350°F. Grease the bottom and 2 inches up the sides of two 9 x 5-inch loaf pans. In a large bowl stir together 3 cups granulated sugar, the pumpkin, oil, 2/3 cup water, and eggs until combined. In a medium bowl whisk together flour, soda, pumpkin pie spice, and salt. Stir into pumpkin mixture. Spoon batter into prepared pans.
Step 2
Bake for 1 hour or until a toothpick inserted near the centers comes out clean. (It took my bread 1 hour and 10 to 15 minutes until done.) Cool in pans on wire racks 10 minutes. Remove from pans; cool completely.
Step 3
Meanwhile, for pecans, lightly grease a baking sheet. (I used parchment paper instead of greasing pan.) Place pecans close together in a single layer on prepared sheet. In a small saucepan bring 3 tablespoons water and remaining 3/4 cup sugar to boiling over medium; do not stir. Continue cooking over medium, without stirring, until mixture turns golden, about 6 minutes. As mixture cooks, use a pastry brush to brush sides of the pan with water to prevent crystals from forming. Remove from heat and pour over pecans. Let stand until cool, then break into pieces.
Step 4
In a large bowl beat heavy cream, sour cream, powdered sugar, and bourbon (I used brandy) with a mixer just until stiff peaks form.
Step 5
To assemble, cut one bread loaf into 1-inch cubes. (Wrap and store remaining bread at room temperature up to 3 days or label and freeze up to 1 month.) In a 4-quart trifle dish make three layers of bread cubes, pecans, cream, and if desired, pomegranate seeds and caramel topping.
Tips
Assemble, cover and chill up to 8 hours before serving.
NOTES from Wigs:
1) You will only need 1 loaf of the pumpkin bread to make this trifle, and the above recipe makes two loaves so freeze one to eat later OR just make half the recipe.
2) Note that the directions call for water in two places and water does NOT appear in the ingredient list so be careful not to overlook adding it!
3) For the 1-1/2 cups of coarsely chopped pecans, I only used half the amount of sugaring ingredients called for. In other words, I drizzled the cooked 3 Tbsp. water and 3/4 cup sugar over 3 cups of coarsely chopped pecans.
4) The 1 cup pomegranate arils added lovely color, crunch and flavor.
5) I used Baker's Soft Caramel for the caramel layer. Sold at:
https://www.thebakerskitchen.net/TBK-Soft-Caramel---1-Pound-Tub.aspx
6) For the local Veterans' Day Celebration on November 11, 2019, I made and served this trifle recipe to 200 people. It was delicious and garnered all sorts of compliments. Took me approximately 30 minutes to assemble a single trifle. I got a little faster with practice so putting together 13 (yes, THIRTEEN!!!) trifles yesterday morning required 5 and a half hours.
7) Next time I make this trifle, I will toast the pecans before candying them.
smileys/bigeyes.gif I used 6-1/2 tubs of The Baker's Kitchen soft caramel to layer in the 13 trifles (in other words, half a tub per trifle).
https://www.bhg.com/recipe/pumpkin-bread-trifle/