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
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Preheat oven to 350º F. Spray a 9x5 loaf pan with non-stick cooking spray and set aside.
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In a medium bowl, combine flour, cinnamon, salt, baking soda, baking powder, nutmeg and cloves, set aside.
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In a large bowl, whisk together the sugars, milk, and egg whites well.
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Add in the canned pumpkin, and mix until fully incorporated.
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Slowly add the dry ingredients to the pumpkin mixture, stirring until everything is combined.
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Pour the cake batter into the loaf pan and bake for 55-60 minutes, or until a toothpick comes out clean.
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Let bread cool in the pan before removing.
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Store in an air tight container.
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Enjoy!
If you don't have all the spice ingredients, you can substitute the 1 cup canned pumpkin with 1 cup canned pumpkin pie mix, which already has all the spices.
This pound cake freezes well.
If you love pumpkin, you might like these sweet thangs!
Perfect Pumpkin White Chocolate Chip Bars
Chocolate Chip Pumpkin Frosted Blondies
Pumpkin Butter Pecan Poke Cake! It’s Insane!
Country Pumpkin & Banana Cinnamon Bread {Pumpkin Glaze}
I love a good bite of pumpkin bread and this one sure looks fantastic.
Thank you Teresa! 🙂
Uhm, yes please!!! I can just smell this cooking now! :o)
Thanks Tshanina! 🙂 Yes it smells delicious!
Re:CopyCat” Starbucks Pumpkin Pound Cake
How big of a can of Pumpkin is used? Ounces?
15 ounces Christine. 🙂 Enjoy!
Please send me your recipes to my e-mail, they all look delish…
Continue to send me recipes to my e-mail box. Recipes look delish.
Thank You,
Marie
Thank you Marie! 🙂
I’m shocked, but the cake was bad. It is not baked inside, and the top was very dry. Are you sure there is no oil in the recipe?
Hi Olga! I’m sorry, I’m not sure what happened, but it almost sounds like there is some type of temperature issue with your oven to not bake evenly. Sometimes the baking pan you are using can cause this as well. Otherwise, I’m wondering if you slightly over-measured your flour that could cause the recipe to not have enough moisture. I’m sorry, I wish it would have worked out for you. If you decide to try it again, you could always add in a tablespoon of oil or use whole eggs, if you wish. Thanks for commenting! I hope something helps you here.
I was rather disappointed by this recipe, I found the consistency was good, but it had an overwhelmingly eggy flavor and scent that I couldn’t deal with, I’m guessing due to the egg whites, not sure.