Pecan Pumpkin Butter Trifle

1 loaf spiced pecan pumpkin quick bread

2 cups heavy cream

1 teaspoon vanilla extract

¼ cup sugar

1 cup pecan pumpkin butter

½ cup maple syrup

¼ cup brandy

¼ cup water

1 cup pecan halves, toasted

Prepare the quick bread batter and bake according to the package instructions. Let cool completely. Cut the bread into 15 slices, each ½-inch thick. 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 3 slices of bread in the bottom of a trifle bowl or deep soufflé dish, cutting the slices in halves and quarters 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 an offset spatula, spread ¾ to 1 cup of the whipped cream mixture evenly over the bread. Repeat the layering process 3 to 4 times. Garnish the trifle with the pecan halves.

Serves 12 to 14.

Editor's note: Look for spiced pumpkin pecan quick bread mix and pecan pumpkin butter at Williams-Sonoma. Or, use your favorite pumpkin quick bread mix or homemade recipe and substitute plain pumpkin butter.

Nutrition values per serving: 420 calories, 30 g fat (10 g saturated), 31 g carbohydrates, 2 g fiber, 9 g protein, 60 mg cholesterol, 140 mg sodium.

Williams-Sonoma