Pumpkin Bread Trifle

Pumpkin Bread Trifle

Cut one loaf of pumpkin bread into cubes. Place half of the bread cubes in the bottom of the trifle dish. Next drizzle caramel sauce over the bread. Sprinkle Toffee bits (chop up 3 Skor bars, or you can buy the Heath Bits in a package). Spread a generous layer of the whipped topping. Repeat all of the above for a second layer. Sprinkle more toffee bits on the top.

Pumpkin Bread:

3 cups sugar
2 cups Libby brand pumpkin (have used Western Family and it's totally different and not good!)
4 eggs
1/2 tsp. baking powder
3 1/2 cups flour
1 cup oil
2/3 cup water
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 T. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1/2 tsp. cloves

Mix in order given. Bake in greased and floured pans at 350 for 1 hour. Makes 2 loaves.

Homemade Caramel Sauce:

1/2 cup butter
1 1/4 cups brown sugar
2 T. light corn syrup
1/2 cup whipping cream

Melt butter in saucepan. Stir in brown sugar and syrup. Bring to a boil. Stir constantly until sugar dissolves, about 1 min. or longer. Stir in cream, return to a boil. Remove from heat.

(This makes way more caramel sauce than you need for this recipe, so if you don't want to use it for anything else, you could definitely make 1/2 the recipe.)

Whipped Topping:

2 pints heavy whipping cream
1 1/2 cups brown sugar (we only used ½ cup and it was still very good!)
1 tsp. vanilla

Whip cream until it stiffens. Gradually add the brown sugar and vanilla.