We love pumpkin treats all year long not just in the fall. As a matter of fact I just made pumpkin pie last week! It’s my husband’s favorite pie. I buy cans of pumpkin when they’re dirt cheap after the holidays (and I usually grow a few pumpkins every year that I cook). So I always have plenty of canned pumpkin on hand. Here’s a tasty take on a summer time campfire treat that uses pumpkin! Pumpkin Bread S’more Trifle!
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I’ve included a easy pumpkin bread recipe but of course you can use your own favorite pumpkin bread recipe when making this yummy fall dessert! These mini trifle bowls would be perfect for this dessert!
Mini Pumpkin Bread S’more Trifle
Ingredients –
1 15 oz. can of canned pumpkin
1 C. oil or applesauce
1 ½ C. sugar
2 tsp. vanilla
3 eggs
3 C. flour
1 tsp. baking soda
1 tsp. salt
2 tsp. baking powder
2 tsp. cinnamon
For the trifle –
chocolate chips
mini marshmallows
whipped cream (I used Reddi-Whip but make your own from scratch if that’s what you like)
Directions –
Preheat the oven to 325 degrees
#1. Combine all the wet ingredients: pumpkin, oil, sugar, vanilla and eggs. Mix well.
#2. Slowly fold in the dry ingredients: flour, baking soda, salt, baking powder and cinnamon. Mix well.
#3. Pour the pumpkin batter evenly into the two greased loaf pans. The bread will pop right out!
#4. Bake for 45-50 minutes. Bread will turn a light golden brown color.
#5. Remove the two loaves from the oven and let cool completely. Turn the pans over and remove the loaves onto a large cookie sheet. Using a knife and fork cut the bread into small chunks. *If only doing a few trifles only use what you need – cut the loaves in half if needed.
How to Build the Pumpkin S’More Trifles
Next, begin layering the trifles –
Layer 1: pumpkin bread – enough to cover the bottom of your trifle dish.
Layer 2: chocolate chips and mini marshmallows – I just went by eye and sprinkled a small handful on top of the pumpkin bread.
Layer 3: whipped cream
Layer 4: pumpkin bread
Layer 5: chocolate chips & mini marshmallows – again, I did this by eye, it doesn’t have to be perfect.
Top Layer: Whipped cream with some chocolate chips on top.
*Serve immediately. I do not recommend saving (the whipped cream melts quickly). If you have any bread leftover you can save that in an airtight container up to 1 week.
*Makes approximately 16 mini trifles.
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These mini pumpkin bread s’more trifles are a tasty take on the summertime campfire treat!
Ingredients
- 1 15 oz. can of canned pumpkin
- 1 C. oil or applesauce
- 1 ½ C. sugar
- 2 tsp. vanilla
- 3 eggs
- 3 C. flour
- 1 tsp. baking soda
- 1 tsp. salt
- 2 tsp. baking powder
- 2 tsp. cinnamon
- For the trifle –
- chocolate chips
- mini marshmallows
- whipped cream (I used Reddi-Wip but make your own from scratch if that’s what you like)
Instructions
- Preheat the oven to 325 degrees
- Combine all the wet ingredients: pumpkin, oil, sugar, vanilla and eggs. Mix well.
- Slowly fold in the dry ingredients: flour, baking soda, salt, baking powder and cinnamon. Mix well.
- Pour the pumpkin batter evenly into the two greased loaf pans. The bread will pop right out!
- Bake for 45-50 minutes. Bread will turn a light golden brown color.
- Remove the two loaves from the oven and let cool completely. Turn the pans over and remove the loaves onto a large cookie sheet. Using a knife and fork cut the bread into small chunks. *If only doing a few trifles only use what you need – cut the loaves in half if needed.
- Next, begin layering the trifles – Layer 1: pumpkin bread – enough to cover the bottom of your trifle dish.
- Layer 2: chocolate chips and mini marshmallows – I just went by eye and sprinkled a small handful on top of the pumpkin bread.
- Layer 3: whipped cream
- Layer 4: pumpkin bread
- Layer 5: chocolate chips & mini marshmallows – again, I did this by eye, it doesn’t have to be perfect.
- Top Layer: Whipped cream with some chocolate chips on top. Enjoy!
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Oh my goodness Manuela, what a fabulous recipe! This would be so good this fall for an outdoor party. Thank you for the recipe and inspiration, I’m pinning this!
Gotta love trifles! We love pumpkin here, too. Alas! We have none left. (Someone didn’t plan so well. )
Yep, they always look so pretty. No pumpkin!! Dear me…you could also do squash if you find some at a good price.
Looks divine, Manuela!
Brenda
Hi, Manuela: This dessert looks awesome – I do love a trifle! I would make it in a big trifle dish and use marshmallow cream in place of the whipped cream – yum!
Marshmallow cream sounds yummy!
Yum! I love pumpkin. We will have to try this recipe. I’m wanting to grow pumpkins for the fall. Is it too late?
Thanks, Pamela
Hi Pamela, Yes, unfortunately it is too late. But plan for it next year!
OH does this ever look good. Worse yet I now have severe pumpkin pie cravings! 🙂
This brought back memories. My mother was a huge trifle lover (and maker)! There’s something about the different colors, textures, flavors, etc. that make this dessert so special, although it’s one of the easiest to make!
Ooooh I vote we eat pumpkin all year! Thank you for sharing. Hello from Little House Friday DIY Linky.