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    Home » Breakfast & Brunch » Breads

    "CopyCat" Starbucks Pumpkin Pound Cake

    Published: Oct 14, 2018 · by Kim Lange · This post may contain affiliate links ·

    29.8K shares
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    "CopyCat" Starbucks Pumpkin Pound Cake
    “CopyCat” Starbucks Pumpkin Pound Cake
    "CopyCat" Starbucks Pumpkin Pound Cake
    "CopyCat" Starbucks Pumpkin Pound Cake
    "CopyCat" Starbucks Pumpkin Pound Cake
    "CopyCat" Starbucks Pumpkin Pound Cake
    "CopyCat" Starbucks Pumpkin Pound Cake
    sliced bread in loaf pan

    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 wipe that drool.)  You'll have major drools over these Baked Pumpkin Cake Donuts too!  

    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 this!  

    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! We love pumpkin bread! 

    Ingredients You Need

    • flour
    • baking soda
    • baking powder
    • salt
    • cinnamon
    • unsalted butter, softened
    • sugar
    • eggs
    • pumpkin puree
    • almond milk or water

    How to Make Starbuck's Pumpkin Pound Cake 

    1. Preheat oven to 350°F.
    2. Spray a 9x5 loaf pan with cooking spray, and line with parchment paper.
    3. In a medium size bowl combine flour, baking soda, baking powder, cinnamon and salt. Whisk and set aside.
    4. Using a mixer, cream together butter and sugar until light and fluffy, about 2 minutes.
    5. Add eggs, pumpkin puree and almond milk or water, mix until well blended.
    6. Slowly add in dry ingredients a little bit at a time and stir until just blended, making sure not to over-mix batter.
    7. Pour batter into prepared pan.
    8. 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.

    Storing & Freezing Pumpkin Loaf

    • Store this pound cake for 5-7 days in the fridge for best results in sealed container or ziplock bag.  If storing at room temperature, 3-4 days, also completely sealed.
    • This pound cake freezes well.  Completely seal this pumpkin loaf with saran wrap, tin foil and ziplock bag.  Freeze completely sealed for up to 6 months.  Thaw by placing in fridge or room temperature for several hours.

    "CopyCat" Starbucks Pumpkin Pound Cake

    If you love pumpkin, you might like these sweet thangs too!

    • Perfect Pumpkin White Chocolate Chip Bars
    • Chocolate Chip Pumpkin Frosted Blondies
    • Pumpkin Butter Pecan Poke Cake! It’s Insane!
    • Pumpkin Magic Custard Cake
    • Sheet Pan Pumpkin Chocolate Chip Cookie Bars
    • Best Pumpkin Pecan Coffee Cake
    • Country Pumpkin & Banana Cinnamon Bread {Pumpkin Glaze}

     

    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!

    • Easy Double Chocolate Banana Bread
    • Starbuck's Gingerbread Loaf
    • Vanilla Greek Yogurt & Olive Oil Pound Cake
    • Sour Cream Banana Bread
    • Country Cinnamon Swirl Buttermilk Loaf
    • Farmhouse Strawberry Bread - Healthier Options too!
    • You may want to snag the recipe of our amazing Awesome Country Apple Fritter Bread!  Definitely a fave!
    "CopyCat" Starbucks Pumpkin Pound Cake

    "CopyCat" Starbucks Pumpkin Pound Cake

    Kim Lange
    We're all craving this Starbuck's Copycat cinnamon spiced pumpkin pound loaf for Fall!  So deliciously moist, tender and irresistible!  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!!
    4.16 from 131 votes
    Print Recipe Pin Recipe
    Prep Time 2 hrs 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    Course Breakfast
    Servings 10 Servings
    Calories

    Ingredients
      

    • 1 ⅔ cups all-purpose 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

    Instructions
     

    • 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.
    Keyword BREAD, cinnamon, easy quick bread, fall baking, pumpkin, Starbucks
    Tried this recipe?Let us know how it was!
    « Cinnamon Applesauce Cake
    Triple Chocolate Chip Oatmeal Cookies »
    29.8K shares
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    About Kim Lange

    Hi! I'm Kim! As you may know, I'm cookie, brownie and chocolate obsessed! You'll find hundreds of decadent and healthy dessert recipes to choose from here! So, let's bake something easy and never forget the chocolate!

    Reader Interactions

    Comments

    1. C Favella says

      March 31, 2021 at 6:55 pm

      Great I'm a diabetic it was good only one thing that I did was cut down on the sugar and divide it with Equal thank you

      • Kim Lange says

        April 01, 2021 at 9:21 am

        Awesome! I'm so happy to hear it worked out for you! Thank you so much for your comment! xo

    2. Mj says

      September 28, 2020 at 10:09 pm

      I followed the recipe to a “t” and it was just ok. It was nice and moist but I found it a little bland. I think next time I will increase the spices. Thank you for a good base.

      • Kim Lange says

        October 05, 2020 at 8:41 am

        You can always add more cinnamon and spices to your own liking.

    3. Angie says

      September 16, 2020 at 9:06 am

      How would this recipe for the pound cake work at an elevation of 6,500 feet? Thanks!

      • Kim Lange says

        September 16, 2020 at 3:50 pm

        Hi Angie, I wish I could give you more information, but all I've got is I've read baked goods take longer to bake because of the lower air pressure. You might need to increase oven temperature and/or increase cooking time. Start with one or the other and see how it works. Good luck!

    4. Bonny says

      December 09, 2019 at 4:55 pm

      This recipe is amazing. Used 1/2 brown sugar and more spices but baked up wonderfully.

      • Kim Lange says

        December 09, 2019 at 11:25 pm

        I'm so happy your enjoyed it Bonny! Thanks so much for commenting. xo

    5. Mia says

      November 09, 2019 at 5:24 pm

      Made it for my husband to enjoy as I am keto. Substituted coconut oil for the butter and used monk fruit rather than sugar. Came out perfect.

      • Kim Lange says

        November 11, 2019 at 7:07 am

        Great to know Mia! I love monk fruit as a healthy sugar substitute! That stuff is amazing! Thank you so much for letting us know your experience with making it Keto and I'm so glad it came out perfect for you. xo

    6. Michelle says

      October 31, 2019 at 11:48 pm

      Very good!

      • Kim Lange says

        November 01, 2019 at 8:22 am

        So happy to hear that Michelle! Thank you for trying it! xo

    7. Soloa says

      October 13, 2019 at 12:21 am

      When are you supposed to add the cinnamon? That isn’t specified in the instructions. Mine was in the over before I realized something was missing. Also, is the butter supposed to be softened?

      • Kim Lange says

        October 13, 2019 at 9:12 am

        Hi Soloa, you are correct, softened butter and cinnamon added with flour / dry ingredients. Updated in instructions. Thanks for letting me know and I hope it worked out for you.

    8. Edie says

      September 23, 2019 at 2:42 pm

      Is cinnamon the only spice ingredient?

      • Kim Lange says

        September 23, 2019 at 4:12 pm

        Yes Edie! Hope you enjoy! xo

    9. Kelly @ Kelly Lynns Sweets and Treats says

      September 13, 2019 at 12:03 pm

      Mmmm I’m so ready for pumpkin everything!! This copycat bread looks better than the real thing!!

      • Kim Lange says

        September 14, 2019 at 8:58 am

        Ready too Kelly! Thank you so much sweetie! xo

    10. Donna C. says

      November 01, 2018 at 10:44 am

      how would this be with ice cream? I WANT to layer it with butter pecan ice cream and whip cream topping. You mentioned it freezes well. I do this with other pound cake, but not so much with breads. THAnks

      • Kim Lange says

        November 01, 2018 at 12:25 pm

        Donna that sounds so amazing! That should work well with this pound cake for sure! Wish I could have a slice! YUM! 😉

    11. Purvi says

      October 21, 2018 at 11:22 pm

      I tried this recipe today for some kids, and it was a hit! I used mashed banana as egg substitute and added my homemade pumpkin spice. Thank you for the recipe ?

      • Kim Lange says

        October 22, 2018 at 7:10 pm

        Purvi, so glad you tried it with mashed banana as an egg substitute! Your home-made pumpkin spice? Nice! I love it! Thanks so much!!

    12. 2pots2cook says

      October 19, 2018 at 1:12 am

      Oh dear ! How did I miss that one ? Only a headache and look what happens ............... Thank you dear Kim !

    13. Katherine | Love In My Oven says

      October 18, 2018 at 10:32 pm

      It looks sooooo soft!!! Isn't it the best how pumpkin baked goods are always so incredibly soft? I bet yours blows the Starbucks cake right out of the water!

      • Kim Lange says

        October 19, 2018 at 9:42 am

        You are too kind Katherine! It's pretty good though! 🙂 Pumpkin bread is the best!!

    14. Catherine says

      October 17, 2018 at 8:57 pm

      Oh man, I would love to have a great big slice of that Pumpkin Pound Cake with a cup of coffee right now!! 😀 Looks so very moist and delicious!!

      • Kim Lange says

        October 18, 2018 at 6:02 pm

        Thanks so much Catherine!! I'd make it again and again!

    15. KElsie | the itsy-bitsy kitchen says

      October 17, 2018 at 9:12 am

      This looks so delicious and fluffy! And pumpkin-y. I've never actually had Starbucks pumpkin loaf but I want to try this one ASAP!

      • Kim Lange says

        October 17, 2018 at 6:11 pm

        It's amazing! Thanks Kelsie, you would love it! xo

    16. Laura says

      October 15, 2018 at 4:46 pm

      Yes please! This cake sounds so delicious, I think I need to double the recipe - one for me and one for the rest of the fam. Not that they don’t deserve it as much as me, but, you know, it’s pound cake! So so yum! Thanks for the recipe!

    17. Maria | kitchenathoskins says

      October 15, 2018 at 4:11 pm

      If the title begins with COPYCAT STARBUCKS, then my family is sure to devour it!! We are huge Starbucks' fans and sure spend a fair share. I'm sure the entire whole loaf will cost as much as one slice:) I'm gonna try it soon.

    18. Marie says

      October 16, 2016 at 8:22 pm

      Continue to send me recipes to my e-mail box. Recipes look delish.

      Thank You,

      Marie

      • ChocolaTess says

        October 16, 2016 at 8:46 pm

        Thank you Marie! 🙂

    19. Marie says

      October 16, 2016 at 8:20 pm

      Please send me your recipes to my e-mail, they all look delish...

    20. Tshanina | Thrifty T's Treasures says

      September 01, 2015 at 6:05 pm

      Uhm, yes please!!! I can just smell this cooking now! :o)

      • ChocolaTess says

        September 01, 2015 at 8:01 pm

        Thanks Tshanina! 🙂 Yes it smells delicious!

    21. Teresa says

      August 28, 2015 at 8:57 pm

      I love a good bite of pumpkin bread and this one sure looks fantastic.

      • ChocolaTess says

        August 30, 2015 at 12:53 pm

        Thank you Teresa! 🙂

    Trackbacks

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