1 loaf Pumpkin bread, cubed (recipe below)
Caramel ice cream topping
1 qt. heavy whipping cream beaten with 1 ½ c. brown sugar and 1 tsp. vanilla
Create trifle by layering above ingredients. Start by placing half of the pumpkin bread cubes in the bottom of the trifle dish. Drizzle caramel sauce over the pumpkin bread. Next, sprinkle toffee bits over the bread and caramel. Spread a generous layer of the whipped topping over the pumpkin bread. Repeat all of the above for the second layer. Garnish as desired.
Pumpkin Bread Recipe
3 1/3 cups sifted flour
4 tsp. Pumpkin pie spice
2 tsp. Baking soda
1 tsp. Baking powder
1 ½ tsp. Salt
2/3 c. cooking oil
2 2/3 c. sugar
1 (1 lb.) can mashed pumpkin (about 2 cups)
2/3 c. water
Sift together flour, pumpkin pie spice, baking soda, baking powder and salt; set aside.
Using an electric mixer, beat together sugar and oil in a bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in pumpkin. Add dry ingredients and water alternately to your sugar mixture, beating well after each addition. Pour batter into 2 greased 9x5x3-inch loaf pans. Bake at 325 degrees for 55 minutes or until cake tester comes out clean. Cool in pans on racks for 10 minutes. Remove from pans; cool on racks. Makes 2 loaves