This Pumpkin Bundt Bread House is not just beautiful and delicious; it is perfectly pillowy and can hold up to any mold you may have. I am happy to be able to make the perfect molding recipe that can hold any complicated holiday bundt you may have.
I am absolutely obsessed with this flavor and texture. You can push on it, and it bounces. It tears and cuts beautifully, and the taste is heavenly pumpkin! I’m in love. I mean, look at that bundt.
Finding the perfect Bundt House ingredients
Here is my thing…have you ever made a bundt cake and the crust is awful, and now you have a giant mold that is impossible to clean? Well, I am proud to say that this recipe is for you! You can trust that the mold will come out clean, and the pan will need a spray of water to loosen any flour.
Let me tell you…the first couple of tries I took at this, I refused to post it. I wanted it to be perfect. I wanted to ensure the ingredients held up to any bundt mold and complicated crevices, and sacrificing flavor was no option. So, I am proud to bring you a delicious and good-quality Bundt Holiday House!
Where to find the Nordic Bundt Pan
This is the 9-cup bundt pan that I found at Costco for $35. It’s so cute and can also be found at Amazon even cheaper! I highly recommend it—Nordic Ware is one of my favorite kitchen brands. Overall, it has been super easy to wash and work with. (Plus, it’s just so stinkin’ cute!).
Find your own at any kitchen store or online…they are everywhere! There are also cute lil’ Gingerbread people! …Great one for each kid to decorate! NOTE: If you do decrease the size into a different pan like the Gingerbread one… Check how many cups it wants and decrese or increase the recipe. This recipe is for a 9-cup pan. ALSO! The smaller it is…less time you need! That one will cook in about 20-30 minutes.
The Pumkin Bundt House Video
Using this bundt recipe makes decorating easier. You won’t have to worry about patching or flaking to get past.
How to make the Pumpkin Bundt House
If you have experience making cakes, the same routine applies to most of them. Beat the butter (cream cheese, in this case), add the sugar and wet ingredients, then add the dry ingredients a little at a time.
Step one: Grab ingredients & set the oven
Set your oven to 350 degrees. Get all supplies out on your workbench. Grab a large mixing bowl, a sifter, a rubber spatula, and a mixer (optional). Spray your pan generously with oil and flour, especially in the strange crevices of the pan.
NOTE: Keep your cream cheese on your counter hours before you want to make this. If your cream cheese is cold, put it in your mixer until it is light and fluffy (well pliable). Clean your sides and beat again. Do this until you see peaks and have lightened. The key is to find all the cold pieces lurking at the bottom, so cleaning your sides and beating several times should get it all in one fluff cream.
Step two: Whip cream cheese & wet Ingredients
With a mixer or hard rubber spatula, blend cream cheese until smooth. Add granulated sugar and brown sugar until light and fluffy. Add eggs one at a time until mixed well. Then add pumpkin puree, vanilla, buttermilk, and vegetable oil until mixed well. Pour each ingredient a little at a time so it does not get bogged down by the others.
Step three: Make Dry Ingredients & Blend
With a sifter over the top of the bowl, add flour, baking powder, cinnamon, nutmeg, and salt. Gently mix together; don’t overmix (this can happen when you stir too much, making the dough too stiff). Carefully place it in the molding pan. Bang the mold on the counter to force any bubbles out.
Step four: Bake
Cook for 50-60 minutes. Check the center with a thin, sharp knife or toothpick. Cook for an additional 5 minutes until the toothpick comes out clean.
Step five: Rest
Let rest for at least 10 minutes. Flip over onto a cooling rack until completely cool.
Step six: Decorate the House
Make or buy icing to pipe on. Add candies like M&Ms for a brick pathway, cherries for shrubs, and coconut shreds for snow…make the house yours! It’s your construction mess; own it!
the Pumpkin Bundt House Icing
First of all, you are welcome to buy it and put it in piping bags. Buy a green, red, and white buttercream. Make your life easier! But if you are like me and live 45 minutes from a grocery store, we do this…
Cream the butter until soft in a stand mixer. Add the powdered sugar, 1/2 cup at a time. Add the Vanilla and whipping cream and beat until fluffy.
Then, divide the icing among three small bowls. Add five drops of red in one bowl and stir in with a fork. Add five drops of green to the next bowl and stir well. With the third, you can keep it white and go ahead and put it into a piping bag with a thin tip. Add the green to a medium-sized spiked tip that will look like grass/hedges/trees. (see piping bag tips) Finally, add the red to the piping bag and use that for wreaths or pathways, cranberries on garlands, etc.
Decorate as you please. This is the best part! Have fun, and let your imagination go wild.
Pro-Icing tips for House:
Open a piping bag and place your tip at the bottom. Push to the bottom and cut just a millimeter above its tip. Push the tip down into the hole. Fold the top of the bag over your non-dominant hand and wrap the outside over your hand.
Then, use a small spatula to add icing to 2/3rds of the bag (usually to the top of your hand that is holding it). To keep air bubbles out, wipe it in layers and pipe out a couple of samples to clear the trapped air.
Place a rubber band on the back and twist the bag. When piping, guide the direction with your non-dominant hand and squeeze the back with your dominant hand to keep the icing flowing out nicely.
Relax, it’s just House Construction.
I almost had a Martha moment. I wanted it to be perfect and look stunning. After finding the right ingredients, this is much easier to accomplish. Yet, if it ends up looking like your house was hit by a train, that’s okay! Once you start dolling this bad mamma-jamma of a bundt cake, it will come into its own skin.
I prefer to do the piping and then start guiding the kids to where some of their favorite candies would work best. Once they know that Twizzlers make promising pathways, they realize they can also be garlands. They catch on quickly and eat half the candy you’ll use anyway. Enjoy the process!
Pumpkin’, you are my favorite 😉
I hope y’all have fun and make great memories. Happy holidays, friends!
Yours truly,
Lisa
Check out the video on You Tube!
The Pumpkin Bundt House (printable) recipe card
Pumpkin Bundt House
Decorate this sweet, pillowy pumpkin bread that is warm, supple, and can hold any challenging form.
The recipe makes for a 9-cup pan.
8
servings10
minutes50
minutesIngredients
1 package 1 cream cheese, room temperature
3/4 cup 3/4 packed brown sugar
1 cup 1 granulated sugar
3 whole 3 eggs
1 cup 1 canola oil, (or vegetable oil)
1/2 cup 1/2 pumpkin (or half a regular can) puree
1 tbsp 1 vanilla (optional)
1 cup 1 buttermilk
3 cups 3 flour, plus some for dusting the pan
1 tbsp 1 baking powder
1 & 1/2 tsp 1 & 1/2 cinnamon
1/2 tsp 1/2 nutmeg
1 tsp 1 salt
M&M’s, Twizzlers, spiced dots, Reese’s, candy canes, and all your favorite candies to decorate with
- Buttercream Icing
1 stick 1 unsalted butter, softened
2 1/2 cups 2 1/2 powdered sugar
3 tbsp 3 whipping cream
1 tsp 1 vanilla, and 1/2 tsp of cardamom
1/8th tsp 1/8th salt
5 drops 5 red and green, separate
Directions
- Set your oven to 350 degrees. Get all supplies out on your workbench. Grab a large mixing bowl, a sifter, a rubber spatula, and a mixer (optional). Spray your pan well with oil and flour, especially in the strange crevices of the pan.
Keep your cream cheese on your counter hours before you want to make this. If it is cold, see the notes below. - With a mixer or hard rubber spatula, blend cream cheese until smooth. Add granulated sugar and brown sugar until light and fluffy. Add eggs one at a time until mixed well. Then add pumpkin puree, vanilla, buttermilk, and vegetable oil until mixed well. Pour each ingredient a little at a time so it does not get bogged down by the others.
- With a sifter over the top of the bowl, add flour, baking powder, cinnamon, nutmeg, and salt. Gently mix together; don’t overmix (this can happen when you stir too much, making the dough too stiff). Bang the mold on the counter to get the bubbles out of the mix.
- Cook for 50-60 minutes. Check the center with a thin, sharp knife or toothpick. Cook for an additional 5 minutes until the toothpick comes out clean.
- Let rest for at least 10 minutes. Flip over onto a cooling rack until completely cool.
- Make or buy icing to pipe on. Add candies like M&Ms for a brick pathway, cherries for shrubs, and coconut shreds for snow…make the house yours!
- Buttercream Icing
- In a stand mixer, cream the butter until soft. Add the powdered sugar, 1/2 cup at a time. Add the Vanilla and whipping cream and beat until fluffy.
- Divide amongst three small bowls. Add five drops of red in one bowl and stir with a fork. Add five drops of green to the next bowl and stir well. With the third, you can keep it white and go ahead and put it into a piping bag with a thin tip. Add the green to a medium-sized spiked tip that will look like grass/hedges/trees. (see piping bag tips) Finally, add the red to the piping bag and use that for wreaths or pathways, cranberries on garlands, etc. Have fun with it!
Recipe Video
Notes
- If your cream cheese is cold, put it in your mixer until it is light and fluffy (well pliable). Clean your sides and beat again. Do this until you see peaks and have lightened. The key is to find all the cold pieces lurking at the bottom, so cleaning your sides and beating several times should get it all in one fluff cream.
- Piping Pro tips! Open a piping bag and place your tip at the bottom. Push to the bottom and cut just a millimeter above its tip. Push the tip down into the hole. Fold the top of the bag over your non-dominant hand and wrap the outside over your hand. Then, use a small spatula to add icing up to 2/3rds of the bag (usually to the top of your hand holding it). To keep air bubbles out, wipe it in layers and pipe out a couple of samples to clear the trapped air. Place a rubber band on the back and twist the bag. When piping, guide the direction with your non-dominant hand and squeeze the back with your dominant hand to keep the icing flowing nicely.