Pumpkin Bread Trifle Recipe

Preheat the oven

Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.

Mix dry ingredients

In a large bowl, combine the all-purpose flour, sugar, baking powder, baking soda, pumpkin spice, and salt. Whisk until well mixed.

Mix wet ingredients

In another bowl, beat the eggs and then add the pumpkin puree, vegetable oil, and vanilla extract. Mix until smooth.

Combine ingredients

Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.

Bake the bread

Pour the batter into the prepared loaf pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Cool the bread

Let the bread cool in the pan for 10 minutes, then remove it from the pan and allow it to cool completely on a wire rack.

Prepare the caramel

In a saucepan, combine granulated sugar and water. Cook over medium heat, stirring until the sugar dissolves.

Cook until golden

Once the sugar has dissolved, increase heat and cook without stirring until the mixture turns a deep amber color.

Add butter and miso

Remove from heat and carefully whisk in the butter and miso paste until smooth.

Finish with cream

Slowly whisk in the heavy cream until fully combined. Let cool slightly before using.

Cut the bread

Once the pumpkin bread has cooled, cut it into cubes.

Layer the trifle

In a large trifle dish or individual serving glasses, layer the pumpkin bread cubes, miso caramel, and whipped cream.

Repeat layers

Continue layering until the dish is full, finishing with a layer of whipped cream on top.

Garnish

Sprinkle pumpkin seeds on top of the final layer of whipped cream for garnish.

Chill and serve

Refrigerate the trifle for at least 30 minutes before serving to allow the flavors to meld.