Pumpkin-Spice-Latte Trifle

Confession: This is the time of year when I can’t help grabbing my camera and capturing the last bits of color outdoors. They fill my mind with light.



(Hold on, hold on. I’ll get to the food in a minute.)




I found a spot of loveliness in my kitchen too… a sensory delight, and not for eyes only.


(See? I told you.)

I have a winner of a recipe to share with you today: a luscious trifle made with pumpkin bread and cappuccino mousse.

The component recipes are not original with me. The pumpkin bread recipe was handed down from my mother, and the homemade mousse was once published in a Taste of Home magazine. I only had the happy idea of combining them, a year or two ago. You stack them up with whipped cream and Heath bits… and try not to dissolve into tears when you taste your first bite.

With a hint of coffee, it’s probably the dessert version of a Pumpkin Spice Latte—and perfect for this month of the year. (It would have been perfect for last month too, but I didn’t publish it then.)

You could use any sort of pumpkin cake for the cubes, but I love the denser texture and subtler sweetness of pumpkin bread.


Pumpkin Bread

3 cups flour
1 ½ tsp cinnamon
¾ tsp ginger
½ tsp allspice
½ tsp nutmeg
2 tsp soda
1 ½ tsp salt

Combine dry ingredients and set aside.

4 eggs
2 ½ cups sugar
1 cup oil
2 cups canned or home-pureed pumpkin
2/3 cup water

Blend well, then add dry ingredients and mix. Divide batter into three loaf pans and bake at 350° for 50 minutes, or until it passes the toothpick test.

Cut a cooled loaf of pumpkin bread into cubes and layer with creamy Cappuccino Mousse (Taste of Home’s recipe here), whipped cream or Cool Whip, and Heath bits.

The extra loaves of bread freeze well, or make lovely gifts.


Do you have a favorite fall-flavors recipe to share in time for Thanksgiving? I’d love to give it a try!

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8 years ago

I think the confession should have included how much you ate of this good looking dessert. You may forget, being in it so long, that pregnancy makes those tears come. 😉 I will try this recipe.

8 years ago

Yum! I think I may have to try this. 🙂 My favorite fall recipe is this: http://www.bakedperfection.com/2010/01/brown-butter-pumpkin-cupcakes-with.html My confession is that I may or may not have made 3 or 4 batches already, because ya know, the icing and cupcake ratio keep coming out wrong. Heh! 😉

8 years ago

Wow! That’s looks scrumptious! Here’s one of my fall flavor favorites. If you like cheesecake this one is a winner in my opinion. http://www.tasteofhome.com/recipes/maple-pumpkin-cheesecake

8 years ago

There is something about fall that makes me want to bake and bake. Do you use Grandma Zook’s cinn roll recipe? I adapted that to make pumpkin cinn rolls. I also like this scone recipe. https://theshoeboxkitchen.wordpress.com/2010/10/06/pumpkin-scones/ and this biscotti recipe http://skiesofparchment.com/pumpkin-spice-biscotti-with-white-chocolate-icing/. Probably the favorite of the head of the house is just plain old apple pie. 🙂

8 years ago

Mmmm, I’m definitely making this!

I only wish we could eat it together!

8 years ago
Reply to  Kim

And I’m going to try making this lovely concoction for our Zook family Thanksgiving! Thanks for the suggestion, Kim, and the recipe, Shari. I wish too that you could eat with us!

8 years ago

I made this with pumpkin cake and it was so yummy! Thanks for the recipe!

Hannah Stoltzfus
8 years ago

I tried this for Thanksgiving and it was a big hit! Loved it!!! Thank you!

9 months ago

Hi. If you’re still around these parts of the internet, you may be interested in knowing that this recipe was and continues to be a huge hit; a favorite autumn food tradition. Such are the far-reaching cultural impacts of having splendid thoughts/ideas and then sharing them. Thank you.

9 months ago
Reply to  RaHa

😜 Thank you, ma’am.

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