We're all craving this cinnamon spiced Starbuck's Copycat pumpkin bread for Fall! So deliciously moist, tender and irresistible! Just fifteen minutes later, you can have this popular "CopyCat" Starbucks Pumpkin Pound Cake baking in your own oven. The pumpkin aroma itself will drive you crazy!!
(Get some kleenex. You'll want to catch that drool.)
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?
We've come up with the yummiest copycat recipe for Starbucks' pumpkin bread.
Even if you don't think you're good at baking, this pumpkin loaf is easy enough, that anyone with an oven can do it.
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 is waiting for it to cool somewhat! But it will be worth it!
If you love pumpkin, you might like these sweet thangs too!
Brew up some coffee or pour a glass of milk and get ready to indulge.
As a result, this "CopyCat" Starbucks Pumpkin Pound Cake should definitely be on your bake wish list. It's easy to make, makes everyone happy, smells and tastes amazing! You might want to go for the lemon version Starbuck's CopyCat Best Lemon Loaf!
Hey! What are you waiting for? Starbucks also has keto drinks — a flat black is one of them!
More Quick Breads You'll Flip For!
"CopyCat" Starbucks Pumpkin Pound Cake
- 1 ⅔ cups flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¾ teaspoon salt
- 1 ½ teaspoons cinnamon Add 1 teaspoon for more cinnamon flavor
- ⅓ cup unsalted butter softened
- 1 ⅓ cups sugar
- 2 eggs
- 1 cup pumpkin puree
- ⅓ cup almond milk or water
- Preheat oven to 350°F.
- Spray a 9x5 loaf pan with cooking spray, and line with parchment paper.
- In a medium size bowl combine flour, baking soda, baking powder, cinnamon and salt. Whisk and set aside.
- Using a mixer, cream together butter and sugar until light and fluffy, about 2 minutes.
- Add eggs, pumpkin puree and almond milk or water, mix until well blended.
- Slowly add in dry ingredients a little bit at a time and stir until just blended, making sure not to over-mix batter.
- Pour batter into prepared pan.
- Bake for 50-60 minutes, until toothpick pokes in and comes out clean. Let cool in pan for 5 minutes, remove from pan and cool on a wire rack.
This pound cake freezes well.