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!
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!
"CopyCat" Starbucks Pumpkin Pound Cake
Ingredients
- 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
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.
Notes
This pound cake freezes well.
Kim Lange says
Awesome! I'm so happy to hear it worked out for you! Thank you so much for your comment! xo
C Favella says
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
You can always add more cinnamon and spices to your own liking.
Mj says
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
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!
Angie says
How would this recipe for the pound cake work at an elevation of 6,500 feet? Thanks!
Kim Lange says
I'm so happy your enjoyed it Bonny! Thanks so much for commenting. xo
Bonny says
This recipe is amazing. Used 1/2 brown sugar and more spices but baked up wonderfully.
Kim Lange says
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
Mia says
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
So happy to hear that Michelle! Thank you for trying it! xo
Michelle says
Very good!
Kim Lange says
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.
Soloa says
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
Yes Edie! Hope you enjoy! xo
Edie says
Is cinnamon the only spice ingredient?
Kim Lange says
Ready too Kelly! Thank you so much sweetie! xo
Kelly @ Kelly Lynns Sweets and Treats says
Mmmm I’m so ready for pumpkin everything!! This copycat bread looks better than the real thing!!
Kim Lange says
Donna that sounds so amazing! That should work well with this pound cake for sure! Wish I could have a slice! YUM! 😉
Donna C. says
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
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!!
Purvi says
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
You are too kind Katherine! It's pretty good though! 🙂 Pumpkin bread is the best!!
2pots2cook says
Oh dear ! How did I miss that one ? Only a headache and look what happens ............... Thank you dear Kim !
Katherine | Love In My Oven says
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
Thanks so much Catherine!! I'd make it again and again!
Catherine says
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
It's amazing! Thanks Kelsie, you would love it! xo
KElsie | the itsy-bitsy kitchen says
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!
Laura says
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!
Maria | kitchenathoskins says
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.
ChocolaTess says
Thank you Marie! 🙂
Marie says
Continue to send me recipes to my e-mail box. Recipes look delish.
Thank You,
Marie
Marie says
Please send me your recipes to my e-mail, they all look delish...
ChocolaTess says
Thanks Tshanina! 🙂 Yes it smells delicious!
Tshanina | Thrifty T's Treasures says
Uhm, yes please!!! I can just smell this cooking now! :o)
ChocolaTess says
Thank you Teresa! 🙂
Teresa says
I love a good bite of pumpkin bread and this one sure looks fantastic.