"CopyCat" Starbucks Pumpkin Pound Cake
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.
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.