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.

rose_4315

cabbage_4331

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

leaves_4372

mums_4340

red_4347

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

trifle_4415

(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.

trifle_4421

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.

Mmmmm.


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

10 thoughts on “Pumpkin-Spice-Latte Trifle

  1. 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.

    • Haha. Not telling!

      My pre-pregnancy state was so long ago I truly cannot remember it. I seem to have been a mess of blurred thoughts and intensified emotions for quite some time now.

    • 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!

Add a comment