Fifteen minutes later, you can have this phenomenal “CopyCat” Starbucks Pumpkin Pound Cake baking in your oven. Get some kleenex. You’ll want to catch that drool. The pumpkin aroma itself will drive you crazy!!
To me, pumpkin anything smells absolutely divine! Those pumpkin spices gives your senses a run for their money. Speaking of money, think how much you save make and baking, instead of buying? Shhwwiing!! How nice would it be to receive a loaf of this for any reason? Right? That is, if you can part with it. Better make 2!
Just think, Sixty-ish minutes later, you can take this pumpkin delight out of the oven and let it cool. Ugh! That’s the hardest part. But it will be worth it! Brew up some coffee or pour a glass of milk and get ready to indulge.
This “CopyCat” Starbucks Pumpkin Pound Cake should be on your bake wish list. It’s easy to make, makes everyone happy, smells and tastes amazing! Hey! What are you waiting for? Here’s the recipe! 🙂
- 1 & 1/2 cups all purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cloves
- 1/4 tsp ground nutmeg
- 2/3 cup sugar
- 2/3 cup brown sugar
- 1/4 cup milk
- 3 egg whites
- 1 cup canned pumpkin
Preheat oven to 350º F. Spray a 9x5 loaf pan with non-stick cooking spray and set aside.
In a medium bowl, combine flour, cinnamon, salt, baking soda, baking powder, nutmeg and cloves, set aside.
In a large bowl, whisk together the sugars, milk, and egg whites well.
Add in the canned pumpkin, and mix until fully incorporated.
Slowly add the dry ingredients to the pumpkin mixture, stirring until everything is combined.
Pour the cake batter into the loaf pan and bake for 55-60 minutes, or until a toothpick comes out clean.
Let bread cool in the pan before removing.
Store in an air tight container.
This pound cake freezes well.
If you love pumpkin, you might like these sweet thangs!