Recipes and Cooking Pumpkin Bread Trifle 4.2 (21) 10 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 1, 2018 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Prep Time: 1 hrs Total Time: 3 hrs Servings: 16 Yield: 16 cups Jump to Nutrition Facts 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 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. 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. 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. In a large bowl beat heavy cream, sour cream, powdered sugar, and bourbon with a mixer just until stiff peaks form. 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. Rate it Print Nutrition Facts (per serving) 685 Calories 39g Fat 80g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.