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.
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.
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!