Description
- A layered dish offering the best tastes of the season.
Ingredients
Scale
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
Instructions
- Preheat oven to 350 degrees F. Grease bottoms and 2 inches up the sides of two 9 x 5 inch loaf pans.
- In a large bowl stir together the granulated sugar, pumpkin, oil, 2/3 c. water, and eggs until combined.
- In a medium bowl whisk together flour, baking soda, pumpkin pie spice and 1 t. salt. Stir into pumpkin mixture. Spoon into prepared pans.
- 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.
- 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.
- In a bowl beat heavy cream, sour cream, powdered sugar and milk with mixer on high until stiff peaks form.
- 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.
- Serve immediately or chill up to 8 hours.