1 package spiced pecan pumpkin quick bread
mix from Williams Sonoma
4 cups heavy cream
1 TBS. vanilla extract
1/2 cup powdered sugar
1 jar pecan pumpkin butter
1/2 cup maple syrup
1/4 cup brandy
1/4 cup water
Prepare the quick bread batter and bake according to the package instructions. Let cool completely. Cut the bread into 15 slices, each 1/2 inch thick. Then in ½ inch squares. You will have cubes of bread. Set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat together the cream, vanilla and sugar on medium-high speed until stiff peaks form, 2 to 3 minutes. Remove the bowl from the mixer and, using a rubber spatula, fold in the pecan pumpkin butter. Refrigerate until ready to use.
In a small saucepan over medium-high heat, combine the maple syrup, brandy and water. Bring to a simmer and cook for 1 to 2 minutes. Remove from the heat.
To assemble the trifle, place 1/3 of the slices of the quick bread in the bottom of a trifle bowl as needed to form a single layer of bread. Using a pastry brush, brush the bread with some of the maple syrup mixture and let it soak in. Using a pastry bag filled with whipped cream mixture, spread 1/3 of the whipped cream mixture evenly over the bread. Repeat the layering process until top layer of quick bread. Garnish the trifle with the remaining whipped cream. Serves 12 to 14.
Make-Ahead Tips: Up to 1 day in advance, bake the pecan pumpkin quick bread and let cool, then wrap with plastic wrap and store at room temperature. Prepare the pumpkin butter whipped cream and maple syrup mixture and refrigerate separately in airtight containers; be sure to rewarm the syrup mixture before using. On Thanksgiving morning, assemble the trifle and refrigerate until serving time.