(KUTV) Salt Lake City - Chef Tami Vincent from Kneaders Bakery & Cafe joined Caitlin Hansen on Fresh Living to demonstrate how to make a Kneaders Pumpkin Bread Trifle Cake.
Other amazing things going on at Kneaders this Fall:
- Kneaders is celebrating 20 years of business in Utah on December 2nd and we will be doing some online promotions and some other surprises with guests in our stores leading up to the celebration.
- Kneaders hearth-breads are unique because they have no preservatives, are scratch made from start to finish in-store daily and baked in imported steam-injection ovens from Verona, Italy.
- Thanksgiving is almost here and Kneaders is helping get customers in the spirit with all things pumpkin, baked goods and Kneaders festive retail and gift baskets for friends and family
- Kneaders is offering all you can eat Chunky Cinnamon French Toast all day for all customers on Black Friday. We will also be offering our all you can eat Chunky Cinnamon French Toast on Veteran's Day for retired or active duty military members with an ID.
You can learn more about Kneaders by going to Kneaders.com or find them on Facebook at Kneaders Bakery and Cafe and Instagram @Kneaders.
PUMPKIN BREAD TRIFLE RECIPE
- 2 loaves Kneaders` Pumpkin bread
- 1 (5.1-ounce) box cook-and-serve vanilla pudding mix
- 1/2 cup brown sugar, packed
- 1/3 teaspoon ground cinnamon
- 1 (12-ounce) container frozen whipped topping, thawed
- 8" trifle bowl
- 1/2 cup chopped nuts (optional)
Prepare pudding according to package directions. Set aside and allow to cool.
Stir brown sugar and cinnamon into pudding.
Crumble one loaf bread and place in bottom of trifle bowl.
Pour half of pudding mixture over bread.
Spread half of whipped topping over pudding layer.
Repeat with the remaining loaf of bread, pudding and whipped topping.
Sprinkle chopped nuts on top.