Recipe

We had a lovely time with our families on Thanksgiving with a meal free of milk, eggs, peanuts, and treenuts which included the usual turkey, stuffing, potatoes and gravy, green bean casserole, cranberry sauce, buns, and lots more. Let's just say we were eating leftovers for what felt like an eternity! For dessert this year I made a Double-Layer Pumpkin Pie and also wanted to try out a Pumpkin Bread Trifle recipe. It was delish! The Pumpkin Bread is awesome just by itself, too!

Pumpkin Bread
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp salt
1-15 ounce can pumpkin puree
1 cup sugar
1 stick dairy-free margarine
2 Tbsp ground flaxseed +6 Tbsp water (whisked together)
2 tsp vanilla

Preheat oven to 350. Spray 9-inch loaf pan with nonstick baking spray. Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt in large bowl. Whisk together pumpkin puree, sugar, margarine, flaxseed +water mixture, and vanilla in separate bowl until smooth. Add the flour mixture to the pumpkin mixture and mix until just combined. Scrape mixture into the prepared loaf pan and bake in oven until a toothpick inserted into the center comes out with a few moist crumbs (about 50 minutes). Let cool in pan for about 10 minutes before unmolding onto a wire rack to cool completely.

Dairy-Free Caramel Sauce
1/2 cup brown sugar
1/2 cup sugar
1/2 cup Rich Whip
2 Tbsp dairy-free margarine

In a saucepan, combine brown sugar, sugar, Rich Whip and margarine. Bring to a boil over moderate heat while stirring constantly until sugar is dissolved.

To make the Pumpkin Bread Trifle, cut the pumpkin bread into small cubes. Cover the bottom of a trifle bowl with the cubes, top with dairy-free whipped topping (prepared Rich Whip) and drizzle with caramel sauce. Repeat to make 3 layers and enjoy!!