Pumpkin Bread Trifle

4.2
(21)

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.

Pumpkin Bread Trifle
Photo: Carson Downing
Prep Time:
1 hrs
Total Time:
3 hrs
Servings:
16
Yield:
16 cups

Ingredients

  • 3 ¾ cup granulated sugar

  • 1 15 ounce can pumpkin

  • 1 cup vegetable oil

  • 4 eggs

  • 3 ⅓ cup all-purpose flour

  • 2 teaspoon baking soda

  • 2 teaspoon pumpkin pie spice

  • 1 teaspoon salt

  • 1 ½ cup chopped pecans

  • 2 ½ cup heavy cream

  • 1 8 ounce carton sour cream

  • 1 cup powdered sugar

  • 2 tablespoon bourbon or milk

  • 1 cup pomegranate seeds (optional)

  • Caramel ice cream topping (optional)

Directions

  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.

  2. Bake for 1 hour or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely.

  3. Meanwhile, for pecans, lightly grease a baking sheet. 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.

  4. In a large bowl beat heavy cream, sour cream, powdered sugar, and bourbon with a mixer just until stiff peaks form.

  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.

Nutrition Facts (per serving)

685 Calories
39g Fat
80g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 685
% Daily Value *
Total Fat 39g 50%
Saturated Fat 13g 65%
Cholesterol 97mg 32%
Sodium 338mg 15%
Total Carbohydrate 80g 29%
Total Sugars 57g
Protein 7g
Vitamin C 1.6mg 8%
Calcium 66mg 5%
Iron 2.2mg 12%
Potassium 198mg 4%
Fatty acids, total trans 1g
Folate, total 61.3mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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