Pumpkin Bread Trifle

1. Preheat oven to 350°F. Grease the bottom and 2 inches up the sides of two 9 x 5-inch loaf pans. In a large bowl stir together 3 cups granulated sugar, the pumpkin, oil, 2/3 cup water, and eggs until combined. In a medium bowl whisk together flour, soda, pumpkin pie spice, and salt. Stir into pumpkin mixture. Spoon batter into prepared pans.

2. Bake for 1 hour or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely.

3. Meanwhile, for pecans, lightly grease a baking sheet. Place pecans close together in a single layer on prepared sheet. In a small saucepan bring 3 tablespoons water and remaining 3/4 cup sugar to boiling over medium; do not stir. Continue cooking over medium, without stirring, until mixture turns golden, about 6 minutes. As mixture cooks, use a pastry brush to brush sides of the pan with water to prevent crystals from forming. Remove from heat and pour over pecans. Let stand until cool, then break into pieces.

4. In a large bowl beat heavy cream, sour cream, powdered sugar, and bourbon with a mixer just until stiff peaks form.

5. To assemble, cut one bread loaf into 1-inch cubes. (Wrap and store remaining bread at room temperature up to 3 days or label and freeze up to 1 month.) In a 4-quart trifle dish make three layers of bread cubes, pecans, cream, and if desired, pomegranate seeds and caramel topping.

Tips

Assemble, cover and chill up to 8 hours before serving.