3 3/4 Cup Sugar
1 15-Oz. Can Pumpkin
1 Cup Vegetable Oil
2/3 Cup Water
4 Eggs
3 1/3 Cup Flour
2 Tsp. Soda
2 Tsp. Pumpkin Pie Spice
1 Tsp. Salt
1 1/2 Cups Chopped Pecans
2 1/2 Cups Heavy Cream
8 Oz. Sour Cream
1 Cup Powdered Sugar
2 Tbsp. Bourbon
1 Cup Pomegranate Seeds
Caramel Topping (Optional)
Step 1: Preheat oven to 350° F. Grease the bottom and sides of two 9″ X 3″ loaf pans. In a large bowl stir together 3 cups sugar, pumpkin, oil, water and eggs until combined. In a medium bowl whisk together flour, soda, pumpkin pie spice, and salt. Stir into pumpkin mixture. Pour batter into prepared pans. Bake for 1 hour or until a toothpick inserted near the center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely.
Step 2: While breads are baking, lightly grease a baking sheet. Place pecans close together in a single layer on prepared sheet. In a small saucepan bring 3 tablespoons water and remaining 3/4 cup sugar to boiling over medium heat; do NOT stir. Continue cooking over medium heat, without stirring, until mixture turns golden, about 6 minutes. As mixture cooks, use a pastry brush to brush sides of the pan with water to prevent crystals from forming. Remove from heat and pour over pecans. Let stand until cool, then break into pieces.
Step 3: In large bowl beat heavy cream, sour cream, powdered sugar, and bourbon with a mixer just until stiff peaks form.
Step 4: To assemble, cut one bread loaf into 1-inch cubes. (Wrap and store remaining bread at room temperature up to 3 days or label and freeze up to 1 month.) In a 4-quart trifle dish make three layers of bread cubes, pecans, cream, and pomegranate seeds. If desiring caramel topping, use on top layer.
Tip: Assemble, cover and chill up to 8 hours before serving.