Starbucks Pumpkin Pound Cake

This recipe tastes just like Starbucks Pumpkin Pound Cake - takes 15 minutes to prep, you will want to share this with friends and family! Can be made in muffin, mini muffin or mini loaf pans.This post was updated September 2015 with new photos, but it’s still the same great recipe that everyone will love!

Did you stock up on canned pumpkin yet? Either grab that can from your pantry or go out and buy a can because is the best pumpkin bread ever!

This recipe tastes just like Starbucks Pumpkin Pound Cake - takes 15 minutes to prep, you will want to share this with friends and family! Can be made in muffin, mini muffin or mini loaf pans.This recipe tastes just like Starbucks Pumpkin Pound Cake - takes 15 minutes to prep, you will want to share this with friends and family! Can be made in muffin, mini muffin or mini loaf pans.The pumpkin spice craze has unleashed for the the season. The most notable pumpkin spice item is probably the pumpkin spice latte (PSL!). We should thank coffee shops everywhere for creating the best fall beverage ever :)

This recipe tastes just like Starbucks Pumpkin Pound Cake - takes 15 minutes to prep, you will want to share this with friends and family! Can be made in muffin, mini muffin or mini loaf pans.There are definitely some PSL haters out there who want nothing to do with pumpkin spice. I personally love the craze, within reason. But I found some weird products that definitely shouldn’t have been pumpkin spiced. Yes, I just made it into a verb. Here’s my take on the good and the ugly of all things pumpkin spice.

GOOD: PSL, pumpkin spice coffee creamer, pumpkin spice pudding, pumpkin spice almonds, and pumpkin spice kettle corn.

UGLY: pumpkin spice dental chews for pets, pumpkin spice pringles, pumpkin spice lasagna, pumpkin spice seltzer water, and pumpkin spice skittles.

Do you have something to add to the list, on the good or ugly side?! Leave a comment telling us!

This recipe tastes just like Starbucks Pumpkin Pound Cake - takes 15 minutes to prep, you will want to share this with friends and family! Can be made in muffin, mini muffin or mini loaf pans.This copycat version of Starbucks pumpkin pound cake rivals the real deal, so much so you won’t have to fork over $2-3 for a single slice anymore.

Bake up a whole loaf in your own kitchen in under 90 minutes, which the majority of that time is baking and cooling, aka a great time to watch Fixer Upper!

This recipe tastes just like Starbucks Pumpkin Pound Cake - takes 15 minutes to prep, you will want to share this with friends and family! Can be made in muffin, mini muffin or mini loaf pans.12 ingredients is all you need.

The dry ingredients: flour, cinnamon, salt, baking soda, baking powder, cloves and nutmeg.
The sweeteners: granulated sugar and brown sugar.
The wet ingredients: milk, egg whites, and pumpkin.

This recipe tastes just like Starbucks Pumpkin Pound Cake - takes 15 minutes to prep, you will want to share this with friends and family! Can be made in muffin, mini muffin or mini loaf pans.The best part about this pumpkin bread is that you’ll only dirty up 3 things – a small bowl, a larger bowl, and the loaf pan.

In a small bowl combine all of the dry ingredients. In a larger bowl combine the sugar and brown sugar, milk, and egg whites. Add in the pumpkin. Gently mix in the flour mixture. Pour into a greased loaf pan and bake at 350ºF for 55-60 minutes.

This recipe tastes just like Starbucks Pumpkin Pound Cake - takes 15 minutes to prep, you will want to share this with friends and family! Can be made in muffin, mini muffin or mini loaf pans.With over 150 comments, this is a classic fall recipe that will soon be a favorite in your family!

Cute Turkey Desserts!

Turkey Desserts - thefirstyearblog.com3 Layer Pumpkin Chocolate Turkey Cake, Turkey Fruit Platter, and Chocolate Brownie Turkey Tart

Starbucks Pumpkin Pound Cake

Yield: one loaf

Total Time: 90 minutes


  • 1 & 1/2 cups all purpose flour
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp 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 puree


  1. Preheat oven to 350º F.
  2. In a medium bowl, combine the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg.
  3. In a large bowl, combine the sugar, brown sugar, milk, and egg whites with a spatula or whisk. Add in the canned pumpkin, and mix together well.
  4. Slowly add the dry ingredients to the pumpkin mixture, stirring until everything is combined.
  5. Throughly spray a loaf pan with non-stick cooking spray.
  6. Pour the batter into the loaf pan and bake for 55-60 minutes, or until a toothpick comes out clean.
  7. Allow the bread to cool in the pan before removing.
  8. Store in an air tight container.

Recipe adapted from Something Swanky.

This recipe tastes just like Starbucks Pumpkin Pound Cake - takes 15 minutes to prep, you will want to share this with friends and family! Can be made in muffin, mini muffin or mini loaf pans.
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172 Responses to “Starbucks Pumpkin Pound Cake”

  1. Shannah @ Just Us Four — September 12, 2013 at 8:12 am

    Oh my gosh. I love the pumpkin loaf from Starbucks. It is definitely one of my favorite things to get during this time of year. This recipe looks divine…I can’t wait to make it! As for pumpkin recipes, I have a few that I shared last year. I can’t wait to gear up for some new ones this year :)

    • The First Year Blog — September 12, 2013 at 8:15 am

      Woohoo, thanks Shannah for the recipes!!

    • Susan — October 1, 2014 at 6:10 am

      Can you make this gluten free? Thanks! Susan

    • Beth @ The First Year — October 1, 2014 at 7:09 am

      Hi Susan! Yep I did. I used an all purpose gluten free flour, and substituted it one for one.

  2. Helen @lovelyandloving — September 12, 2013 at 8:14 am

    Hi Beth! This bread looks so delicious! I love loaves like this for fall and winter. This will be great with a nice cup of tea. Pinning and thanks for sharing it.

    • The First Year Blog — September 12, 2013 at 8:28 am

      Definitely so good with a hot drink!

  3. Leigh — September 12, 2013 at 9:40 am

    I am so ready for pumpkin and Fall!! This looks delicious. Can’t wait to try.

    • The First Year Blog — September 12, 2013 at 9:53 am

      You won’t be disappointed!

  4. Jennay — September 12, 2013 at 5:32 pm

    Yum! I <3 this yummy fall dessert from Starbucks! So excited to get to re-create it at home! =)

  5. Shannon {Cozy Country Living} — September 12, 2013 at 6:45 pm

    This looks amazing! Looks like it’s on my to do list for this weekend:)

  6. Natalia — September 13, 2013 at 4:42 am

    This looks fabulous! I just bought pumpkin to cook at the store (seriously once you do it you’ll never go back, it’s the best!) I might have to try this bread, looks so yummy!!

    • The First Year Blog — September 13, 2013 at 7:48 am

      It’s so so good!!

  7. Karen @ A Stylish Interior — September 13, 2013 at 6:51 am

    Beth, this is my favorite Starbucks bread! I’d love to make my own, thank you for sharing this recipe! Please consider sharing this at Stylish Friday Finds! My readers would love it!

    • The First Year Blog — September 13, 2013 at 7:48 am

      Hi Karen, I am coming over to share it!

  8. Carol — September 13, 2013 at 9:04 am

    Oh yum! It’s all about any and everything “pumpkin &/or spicy,” this time of year — such comfort food! Thanks for sharing.

  9. Madonna/aka/Ms. Lemon — September 13, 2013 at 10:26 am

    It seems too soon for pumpkin, but then again this looks pretty good. Great presentation.

    • The First Year Blog — September 13, 2013 at 1:56 pm

      Thanks Ms.Lemon!

  10. Jillian @ Hi! It's Jilly — September 13, 2013 at 10:35 am

    That sounds so yummy! Love how you photographed it, too! Wrapping it up in the paper and tying it with the twine is so cute! :)

  11. Elaine @ Sunny Simple Life — September 13, 2013 at 10:38 am

    Beth thanks for coming by and letting me know you linked up. This bread looks amazing and I always get it at Starbucks. I may have to make this for a coffee klatch I am going to next week. Going to share it too. Thanks.

    • The First Year Blog — September 13, 2013 at 1:55 pm

      It’s so good, I hope you like it!

  12. Laura@Baking In Pyjamas — September 13, 2013 at 2:31 pm

    This sounds really good. Saving recipe!

  13. Sara Howe — September 13, 2013 at 3:19 pm

    I can not wait to try this!!! I’d also love if you’d stop by and link up at my link party Feed Me Friday

    • The First Year Blog — September 13, 2013 at 3:48 pm

      Coming over now Sara!

  14. Deidre~ — September 13, 2013 at 4:21 pm

    Pinned it!!! YUMMERS! Just the right season to make this:)

  15. Melissa {Simply Sweets by Honeybee} — September 13, 2013 at 7:37 pm

    I absolutely love pumpkin. I’m pinning this so I can make it real soon. Thanks for sharing.

  16. Kalyn Brooke | Creative Savings — September 14, 2013 at 7:58 am

    This looks amazing, and I am guessing it can be made at home for a lot less than you could buy a few slices at Starbucks. Thank you for sharing, I will be trying this recipe!

  17. sharonfutrellhodge — September 14, 2013 at 7:46 pm

    Now, this looks fantastic! I’ve never made anything that’s related to a pumpkin seasoning. This looks like it’s meant for a day of sitting by the fireplace and enjoying a piece of pumpkin pound cake with a nice not drink. Yep, it does.

    Make It Or Fix It Yourself!

  18. Jessi @ Practically Functional — September 14, 2013 at 9:45 pm

    This looks delicious! Pinning it for sure, and thanks so much for sharing it at my link party!

  19. Julie @ This Gal Cooks — September 15, 2013 at 5:09 pm

    This looks so good, Beth! Ha, I have been stocking up on pumpkin for the past few months. Actually, I had some left from last year. :) Thanks for sharing this at Marvelous Mondays. Pinning and sharing on social media!

  20. Felecia Cofield — September 15, 2013 at 8:19 pm

    Hi Beth! Thanks for sharing this recipe! It sounds delicious! I am SO ready for some good pumpkin bread! Blessings from Bama!

  21. Carrie This Home — September 16, 2013 at 6:49 am

    This looks great, Beth! I bet your house smelled amazing as it was baking! I think I’m going to include this in an upcoming All Things Fall post coming out next week on Carrie This Home!

    • The First Year Blog — September 16, 2013 at 7:32 am

      Thank you so much Carrie, I really appreciate it!

  22. Suzanne of Simply Suzannes at Home — September 16, 2013 at 8:31 am

    Suzanne of Simply Suzannes at Home

    Hi Beth!
    Oh yum!
    This poundcake looks soooooo yummy!
    I can’t wait to make it.
    Thanks so much for sharing,

  23. Thanks for sharing! This looks delicious… I can’t wait to try it out. Pumpkin recipes are definitely one of my favorite things to make this time of year & I LOVE the pumpkin loaf from Starbucks! Pinning :)

  24. kimatenjoytheview — September 16, 2013 at 12:30 pm

    My husband loves Starbucks pound cake and my pumpkin bread, so I’m guessing that he will also love this! Pinned it and can’t wait to make it! Thanks for sharing!

    • The First Year Blog — September 16, 2013 at 5:26 pm

      You are very welcome, I hope he likes it!

  25. Rebecca — September 16, 2013 at 4:44 pm

    I just tried this recipe for the first time. Super excited to see how it the bread turns out! I’m going to top it off with a fine layer of cream cheese frosting. :)

    This recipe was extremely and pretty dang fun!

    • The First Year Blog — September 16, 2013 at 5:26 pm

      Haha, I am glad you liked making it Rebecca! I bet the cream cheese frosting will be amazing!

  26. Please, can you be my neighbor? And make these for me everyday? :)

    • The First Year Blog — September 16, 2013 at 10:28 pm

      YES! I would be delighted!

  27. Ginger — September 17, 2013 at 6:43 am

    Thanks for linking up to Gingerly Made’s Show & Tell. YOU have been featured!

    • The First Year Blog — September 17, 2013 at 7:36 am


  28. Carrie @ Frugal Foodie Mama — September 17, 2013 at 7:52 am

    This looks amazing, dear! :) Pinned! Thank you so much for sharing at Marvelous Mondays this week!

    • The First Year Blog — September 17, 2013 at 8:28 am

      Thanks for pinning my friend!

  29. PJ @ Planned in Pencil — September 17, 2013 at 10:56 am

    Oh this looks heavenly, had to pin it, just had to! I’ll be sure to grab a can of pumpkin next time I’m out! Thanks for sharing on the Pinworthy Project Party!

    • The First Year Blog — September 17, 2013 at 2:25 pm

      Grab a few cans!!

  30. Sarah — September 17, 2013 at 12:07 pm

    I adore pumpkin! My recent fav is a simple pumpkin ice cream ( ) I subbed skim milk for the whole milk and it was still fantastic. Thanks for the recipe, I’ll be trying it soon.

    Creative Ramblings

  31. Domestically Speaking — September 18, 2013 at 12:29 am

    YUM!! Love anything pumpkin… pinned!

  32. Heather @ French Press — September 18, 2013 at 2:34 pm

    I LOVE this! every year I wait for the punpkin

    • The First Year Blog — September 18, 2013 at 5:35 pm

      Me too and then I look like a crazy lady when I have 8 cans in my cart. :-)

  33. Robin~All Things Heart and Home — September 18, 2013 at 4:25 pm

    Here from Monday Funday! this looks amazing! xo

    • The First Year Blog — September 18, 2013 at 5:36 pm

      I love having you here, thanks!

  34. Kendra C — September 18, 2013 at 10:03 pm

    Pound cake without butter? Kind of surprising, but your pictures make it look sooooo tasty! Definitely worth a try!

    • The First Year Blog — September 18, 2013 at 11:04 pm

      It’s a somewhat healthier version but amazing in flavor!

  35. Karen @ A Stylish Interior — September 19, 2013 at 6:55 am

    Beth, I’m so glad you featured this recipe at Stylish Friday Finds! I made it this week and it WAS just like Starbucks!!! I’ll be featuring it tomorrow on Stylish Friday Finds! Please stop by and grab a button. I’d also love it if you could mention you were featured on FB, Twitter, whatever!!! Thanks!
    Have a stylish day!

    • The First Year Blog — September 19, 2013 at 8:52 am

      Thank you Karen!

  36. Allyson — September 19, 2013 at 7:49 am

    Beth, I am drooooooooling! Love this! My readers loved it to and thanks for sharing at my party last week!! You are featured today! Please come on back to share and grab a featured button!

    • The First Year Blog — September 19, 2013 at 8:50 am

      Woohoo, great news, thanks!

  37. AnnMarie — September 20, 2013 at 8:24 am

    Hi! Visiting from The Scoop! I had to pin this because I love Pumpkin Bread and also because Starbucks Lemon Loaf is so good that I know this will be. Thanks for the recipe!

    • The First Year Blog — September 20, 2013 at 10:42 am

      Oh geez I might have to make the lemon loaf now!

  38. Rosie — September 20, 2013 at 2:20 pm

    Wow, no butter, eh? I don’t like Starbucks coffee, but I love baked goods.. thanks for sharing!

    • The First Year Blog — September 20, 2013 at 2:45 pm

      Yeah no butter, believe it or not! I don’t enjoy starbucks coffee that much either, I would rather have local coffee.

  39. Confessions of a Plate Addict — September 21, 2013 at 11:25 am

    Just wanted to let you know that you were featured on my blog! Thanks so much for sharing at The Scoop!…hugs…Debbie

    • The First Year Blog — September 21, 2013 at 2:14 pm

      Thanks Debbie!

  40. Bernice — September 21, 2013 at 12:11 pm

    This looks really good and just in time for fall!

  41. keikilani — September 21, 2013 at 5:22 pm

    Oh my! I am pinning this and making for sure! Thank you for sharing at It’s Fall Y’all linky party!

  42. lovebakesgoodcakes — September 21, 2013 at 9:11 pm

    I can’t wait to try this, Beth! I better make 2 loaves just so I can be sure I get any lol – My kiddos will love this! Thanks so much for linking up to It’s Fall Y’all this week! :)

    • The First Year Blog — September 21, 2013 at 9:19 pm

      Good idea, 2 loaves is much better than 1!

    • lovebakesgoodcakes — October 17, 2013 at 11:50 pm

      Thanks for sharing at this week’s All My Bloggy Friends, Beth! :) Have a great weekend!

  43. tori — September 23, 2013 at 12:41 am

    Oh my Beth! I wish I was your neighbor! I think I would be over at your house all the time. This looks so good! Thanks for linking up to Tell Me Tuesday! I’ll be featuring this on Tuesday! I hope you have a wonderful week!

  44. Melissa — September 23, 2013 at 5:59 pm

    This sounds delicious!
    Can i substitute soymilk for the milk?

    • The First Year Blog — September 23, 2013 at 7:22 pm

      Hi Melissa! I have no experience with soymilk so I would consult google on that one!

  45. Heather — September 24, 2013 at 8:23 am

    I featured your amazing recipe here: I can’t wait to try this yummy recipe!

    • The First Year Blog — September 24, 2013 at 6:19 pm

      I really appreciate you choosing my recipe to feature!!

  46. Jenny Casteel Unternahrer — September 24, 2013 at 8:33 pm

    Looks fabulous! Thanks for sharing on Foodie Friends Friday linky party!

  47. Alicia — September 24, 2013 at 10:45 pm

    Just so you know, I mentioned this as one of my favorites from last week’s “Tell Me Tuesday” party. You can see it featured here:

    Thanks again for linking up and sharing such great ideas!

    • The First Year Blog — September 25, 2013 at 8:01 am

      You’re the best Alicia!

  48. Ediite — September 29, 2013 at 6:02 am

    Hello Ladies, this loaf looks amazing! Has anyone tried substituting the canned pumpkin with real thing? Did you just pureed it fresh or actually baked it before adding it to the dough here? Many thanks,

    • The First Year Blog — September 29, 2013 at 8:38 am

      I used canned pumpkin puree. I’ve never made my own pumpkin puree – let me know how it goes if you do!

    • Ediite — September 29, 2013 at 12:18 pm

      Where I am from, canned good at this time of year is kind of…against our religion! ;) All is fresh and natural, doubt our shops even carry canned pumpkin.

      So I tried it, grit the pumpkin first and then blended it with the milk and eggs in the blender, to make a pure and it came out wonderful. Just had a tad bit too much of the pumpkin pure, so had to bring all the other ingredients up to too. Came out good. Eating it with wip cream as we speak! :)

  49. cprice542 — September 30, 2013 at 4:51 pm

    What did you wrap it in the pictures here? looks so pretty, I want to make and give as a gift!

    • The First Year Blog — September 30, 2013 at 5:55 pm

      Parchment paper and twine!

  50. Tanya — October 4, 2013 at 4:05 am

    Here’s a pumpkin spice latte recipe to go with your pound cake. I’m going to try making both today.

    • The First Year Blog — October 4, 2013 at 7:26 am

      Oh yum, thanks Tanya!

  51. Lisa — October 6, 2013 at 9:41 pm

    This is in my oven right now and my house smells delicious! My friend has made this recipe a couple of times in the past week and she just sent me the link telling me I have to try it. I can’t wait for breakfast because I think this will be great with my morning cuppa!

    • The First Year Blog — October 7, 2013 at 7:28 am

      Hi Lisa! I sure hope it lives up to its name!! Let me know how it turns out!

  52. Charlene — October 8, 2013 at 10:36 am

    Can’t wait to try this, I have so much pumpkin in my freezer and this looks yummy.
    I have a super easy recipe for weight watchers pumpkin spice muffins that are soooooo good. They are very moist and very tasty and do not taste like they should be a weight watchers recipe.

    • The First Year Blog — October 8, 2013 at 7:12 pm

      Oh boy, I am going to check those out now, thanks!!

  53. Sherry — October 10, 2013 at 3:32 pm

    This recipe is awesome! I tried it using acorn squash puree instead of canned pumpkin. I also dusted the loaf pan with a cinnamon & sugar mix after I greased it. It turned out great and gave me a way to get rid of all the acorn squash I had acquired from my mother. I will definitely be making this again!

    • The First Year Blog — October 10, 2013 at 3:36 pm

      That does sound good, wish I had a piece of yours Sherry!

  54. Aggie — October 10, 2013 at 8:39 pm

    Have you made this in mini loaf pans? If so how long do you bake? Is it good next day or two? May try it as a party favor….

    • The First Year Blog — October 10, 2013 at 9:24 pm

      Hi Aggie, I have not made this in mini loaf pans. Possibly google suggested baking times for mini loaf pans. This pound cake is delicious for several days after baking!

    • Ericka K — October 28, 2013 at 6:31 pm

      @Aggie – I just made a double batch – one regular loaf (for me), two smaller disposable loaf pans for other families we are bringing dinners to (they just had babies). I baked it for about 45 mins plus a few more mins (didn’t keep track, was trying to get my toddlers down for nap times haha), but I just kept an eye on it after 45 mins and kept poking it with a toothpick until it came out clean.

    • Aggie — November 4, 2013 at 11:56 am

      Just made this and @Erica, you were right on 45 min was perfect. Wondering how to increase the pumpkin flavor a bit… Could I substitute pumpkin spice for the cinnamon, clove and nutmeg? If so, how much do you think 1 tsp? Would pumpkin spice intensify the pumpkin flavor?

    • The First Year Blog — November 4, 2013 at 6:01 pm

      Hi Aggie! I personally wouldn’t take out the cinnamon, clove and nutmeg, I think it adds a lot of flavor. You could try adding in some pumpkin pie spice if you want to increase the intensity of the pumpkin flavor.

  55. Marsha — October 13, 2013 at 10:44 pm

    i have to try this, what do you wrap your bread in?

    • The First Year Blog — October 14, 2013 at 8:07 am

      I used parchment paper but wax paper works too.

  56. Rich — October 14, 2013 at 8:43 pm

    Hello, this looks great could you tell me what size can of pumpkin I would use. Thanks for sharing

    • The First Year Blog — October 14, 2013 at 10:03 pm

      Hi Rich,

      The recipe calls for 1 cup of canned pumpkin, if you buy a 14.5 oz can you will have some leftover pumpkin.

  57. Patty Fosler — October 15, 2013 at 1:42 pm

    This tastes delicious. I don’t go to Starbucks, but believe Starbucks would have a gourmet bread like this.
    I made two loafs because 1 can of pumpkin is enough for 2. Which is good, because one loaf is almost gone.
    I was told, “it’s not’s AWESOME!

    • The First Year Blog — October 15, 2013 at 4:40 pm

      I love this Mom!!

  58. ladygourmet — October 16, 2013 at 11:34 am

    I’m on my way out to the store and will be sure to pick up some more canned pumpkin. This pound cake would be perfect with a cup of coffee. This sounds wonderful…and looks so pretty too. Stopping by from Whimsy Wednesday. Blessings, Catherine

    • The First Year Blog — October 16, 2013 at 8:48 pm

      Enjoy, wish I had some with a cup of coffee right now!

  59. Marie@InteriorFrugalista — October 16, 2013 at 10:21 pm

    Beth, I found you over at the Real Family Fun Linky Party. I can’t wait to try this pumpkin loaf and appreciate you giving us the recipe. I’m a Starbuckaholic so I’m thrilled I can make this at home.

    • The First Year Blog — October 17, 2013 at 7:57 am

      I hope you love it Marie!

  60. Allison @ The Golden Sycamore — October 17, 2013 at 7:42 pm

    Yum!! I’ll definitely have to try this!

  61. Ericka K — October 28, 2013 at 6:33 pm

    Hi Beth! As you might have read in my previous comment, I made a double batch – 1 regular loaf for me and 2 smaller loaves for other people to give. My question is: is this freezable, and do you think it would taste just the same once thawed? It would be frozen for about a week, then delivered. This is my 2nd time making this and the house smells SO good afterwards!

    • The First Year Blog — October 28, 2013 at 8:00 pm

      Hi Ericka! I think it would freeze just fine, at long as you protect it from getting freezer burnt. I hope whoever gets this loaf loves it!!

    • Ericka K — October 29, 2013 at 7:20 pm

      Thank you for your response! I’ve got it wrapped up in parchment paper, then foil, then in a ziploc bag. Good thing the recipient loves food as much as I do! BTW, I mentioned to a Starbucks barista that I had made a “copycat Starbucks” recipe for this (the closest thing they had was a pumpkin slice of bread, with some seeds on the outside. Granted, we were at a Safeway and I’m sure the selection might’ve been limited because of that); the barista shook his head and said the recipes are given out like that (lol) and that they actually don’t make them, some company in TX makes them. I said oh ok, can i sample your loaf of bread still? HAHA

    • The First Year Blog — October 29, 2013 at 8:25 pm

      Hahaa, thanks for the inside news!

  62. Emily — October 29, 2013 at 5:49 pm

    What size (15 oz. or 29 oz.) can of pumpkin did you use? I’m guessing the smaller one, but I’d hate to underestimate such a key ingredient!

    • The First Year Blog — October 29, 2013 at 7:07 pm

      14.5 oz but you only need 1 cup!

  63. Courtney — November 2, 2013 at 11:33 am

    Just made it! It’s in the oven.. I’ll let ya know how it turns out!

    • The First Year Blog — November 2, 2013 at 4:31 pm

      Mmm I can smell it now!

  64. Katy — November 11, 2013 at 2:09 am

    In the oven right now, smells delicious. I used fresh pumpkin because canned s only available by mail order and very expensive. I also substituted soy milk. I never have a problem using soy instead of regular milk as long as there are flavourings such as cinnamon. Can’t wait to try it, your blog looks great.

    • The First Year Blog — November 11, 2013 at 7:42 am

      Thanks for your sweet comment Katy, I hope you love the bread!

  65. Amber L. — November 12, 2013 at 3:42 pm

    I just pinned this! I will have to make some soon. It looks and sounds delicious.

  66. Goodness Beth, this looks so good! I feel like smelling my screen and reaching for at least a crumb! hmmm I can just imagine having a slice with melted butter and coffee! Thanks so much for sharing! Pinning for sure!

  67. Chuyen — November 19, 2013 at 12:40 pm

    Tried the recipe. Love it! Thank you so much

  68. Patricia González — November 28, 2013 at 1:46 am

    Thanks a lot! After some time willing to, yesterday I made my own pumpkin puree (those pumpkins were steering at me from the shelves and I did not feel in the mood for a soup of cream…). And so I needed a sweet recipe to use it. Just before baking I simply felt about muffins, so no loaf but 12 beautiful muffins! We are having them in todays breakfast.

    • The First Year Blog — November 28, 2013 at 7:45 am

      Enjoy Patricia!

  69. Molly C — December 18, 2013 at 10:11 pm

    I am making this right now! I doubled the recipe and baked it in mini loaf pans to give out to my colleagues before we close for Christmas break! Thanks for the recipe – it smells devine!

    • The First Year Blog — December 18, 2013 at 10:18 pm

      Geez, I wish I worked with you! Fun idea Molly!

  70. mary — September 19, 2014 at 11:45 am

    this is in the oven now — its being done in mini loaves – and i added 1/4 tsp ginger – i must say i was shocked there were no added fats. i won’t ignore your instructions to grease the pan next time — even non-stick pans stuck a wee bit. baked for 30 min in mini loaf pan was perfect. thanks very much.

    • Beth @ The First Year — September 19, 2014 at 5:20 pm

      I love the addition of the ginger, that sounds tasty! Glad you enjoyed it!

  71. Jill — September 26, 2014 at 6:57 pm

    My husband thanks you because I will now stop spending the money to get coffee AND a slice of pumpkin bread. I’ll still be getting coffee though! Thanks for your great recipes!

    • Beth @ The First Year — September 27, 2014 at 8:32 am

      Haha, so glad I can help you save money Jill :)

  72. Rachel J — November 5, 2014 at 4:58 am

    There is something this moist and delicious without the use of butter or oil???? Can’t wait to try this!

    • Beth @ The First Year — November 5, 2014 at 7:19 am

      It’s soooo good!!

  73. Rachel — December 5, 2014 at 6:23 pm

    I was very excited to try this recipe as Starbucks has their version down, but this was such a disappointment. While the flavor was absolutely delicious, no doubt, it came out very rubbery. I have a convection oven that runs a little hot, so I baked it for 50 min instead. Done all the way, but with just sticking the toothpick in I knew it was far too gluten-y. Ideas?

    • Beth @ The First Year — December 6, 2014 at 8:45 am

      Hi Rachel, I am very sorry to hear what happened! There could have been a few things that caused the rubbery-ness. If you overbeat the batter when mixing, that could cause rubbery-ness. When you add the flour to the wet ingredients, mix until it’s JUST combined, if there are a few lumps, that’s fine. I would suggest not using an electric mixer, but mix by hand. Also, your oven that runs a little hot, could have cooked it too quickly. I hope you give it another try!

  74. Maria — November 13, 2015 at 12:05 am

    I just tried your recipe and my house smells absolutely amazing!!! The pumpkin taste was on point but for some reason it was a little bit chewy so I’m wondering what I can possibly do to perfect it…any thoughts?

  75. Mary — December 21, 2015 at 1:02 pm

    Love this and want to try with my Wilton mini silicone holiday pan.  Would you bake them similarly to the amount of time you’d bake a cupcake?. they hold apprx 3 oz of water.


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