SWEET THING

With this creamy, crunchy, and very pretty Pumpkin Bread Trifle in the holiday dessert lineup, you could even skip the pie! (Or just let someone else bake it.)

BY MARIANNE WILLIAMS

ACTIVE TIME 25 MINUTES TOTAL TIME 55 MINUTES SERVES 12

1/2 cup all-purpose flour

1/4 cup (1/2 stick) unsalted butter, melted

1/4 cup salted roasted pumpkin seeds (pepitas)

1/2 tsp. pumpkin pie spice

1/4 tsp. kosher salt

1/4 cup plus 2 Tbsp. packed dark brown sugar, divided

8 Tbsp. granulated sugar, divided

2 cups heavy cream

2 8-oz. pkg. cream cheese, softened

12 cups 1-in. cubes pumpkin bread (from 1 large loaf)

PREHEAT oven to 350°F. Stir together flour, butter, pepitas, pumpkin pie spice, salt, 1/4 cup brown sugar, and 2 tablespoons granulated sugar in a medium bowl. Spread evenly on a rimmed baking sheet lined with parchment paper. Bake until golden brown, 20 to 25 minutes. Stir to break up any large pieces. Let cool completely, about 15 minutes.

BEAT cream in a medium bowl with an electric mixer on medium-high speed until soft peaks form, about 90 seconds. Beat cream cheese and remaining 2 tablespoons brown sugar and 6 tablespoons granulated sugar in a large bowl with mixer on medium speed until smooth, about 1 minute. (No need to clean beaters in between.)

FOLD half of whipped cream into cream cheese mixture until just combined. Fold in remaining whipped cream.

PLACE 4 cups pumpkin bread cubes in a large trifle dish. Spread 2 cups cream cheese mixture over bread; sprinkle with 1/2 cup pepita streusel. Repeat layers twice. Sprinkle trifle with remaining ½ cup streusel. Refrigerate, covered, for up to 1 day.

To shortcut your trifle, pick up a storebought loaf—or try our recipe below.

Easy Pumpkin Bread

Whisk 3 cups all-purpose flour, 1½ tsp. pumpkin pie spice, 1¼ tsp. baking soda, 1 tsp. kosher salt, and ¾ tsp. baking powder in a large bowl. Whisk 1 (15-oz.) can pumpkin puree, 3 large eggs, 1 cup granulated sugar, ¾ cup packed dark brown sugar, and ¾ cup melted unsalted butter in a medium bowl. Add pumpkin mixture to flour mixture; stir until just combined. Pour into a greased 9-by-5-in. loaf pan. Bake at 350°F until bread is golden brown and baked through, about 1 hour, 10 minutes. Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack. Store tightly wrapped at room temperature for up to 3 days.

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