Pumpkin Trifle

My mom made this for Thanksgiving dinner this year. It was delicious! I made it again for Christmas dinner and got rave reviews. I am making it again this weekend for dinner group.

Ingredients:
1 Loaf Pumpkin Bread Crumbled -- See Recipe Below
1 Bottle Caramel Ice Cream Topping
1 Bag Toffee Bits
1 Quart Heaving Whipping Cream beaten with 1 1/2 Cups Brown Sugar and 1 Teaspoon Vanilla

Pumpkin Bread:
3 1/3 Cup Sifted Lour
4 Teaspoons Pumpkin Pie Spice
2 Teaspoons Baking Soda
1 Teaspoon Baking Powder
1 1/2 Teaspoon Salt
2/3 Cup Cooking Oil
2 2/3 Cups Sugar
4 Eggs
2 Cups Mashed Pumpkin
2/3 Cup Water

Sift together flour, pumpkin pie spice, baking soda, baking powder, and salt; set aside. Using an electric mixer, beat together sugar and oil in a bowl until light and fluffy. Add egg, one at a time -- beating well after each addition. Beat in pumpkin. Add dry ingredients and water alternating to your sugar mixture -- beating well after each addition. Pour batter into 2 greased loaf pans. Bake at 325 for 55 minutes or until toothpick comes out clean. Cool in pans for 10 minutes. Remove from pans, and continue to cool on racks.

Trifle Method:
Create trifle by layering the crumbled bread, caramel topping, toffee bits, and whipped cream. Start by placing cubed bread in the bottom of a trifle dish. Drizzle caramel sauce of the bread. Next, sprinkle some toffee bits over the bread and caramel. Spread generously the whipped topping. Repeat the layers one more time. Garnish as desired.