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

Ingredients:

  • 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

Directions:

  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.
(may include affiliate links)

173 comments

  1. 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 :) http://www.justusfourblog.com/2012/10/a-fall-dinner-from-world-market/ http://www.justusfourblog.com/2012/11/pumpkin-muffins-with-cream-cheese-glaze/ http://www.justusfourblog.com/2012/10/pumpkin-soup-with-cinnamon-marshmallows/

  2. 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.

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

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

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

  6. 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!!

  7. 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!
    Karen
    http://www.astylishinterior.com/2013/09/stylish-friday-finds-2.html

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

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

  10. 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. 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.

  12. This sounds really good. Saving recipe!

  13. 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

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

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

  16. 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. 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.

    Sharon
    Make It Or Fix It Yourself!

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

  19. Pingback: Great Ideas -- 25 Pumpkin Projects Part 2!

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  23. 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!

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

  25. 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!

  26. 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,
    Suzanne

  27. 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 :)

  28. 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!

  29. 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!

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

  31. Thanks for linking up to Gingerly Made’s Show & Tell. YOU have been featured! http://www.gingerlymade.com/2013/09/show-tell-features_17.html

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

  33. 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!

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

    Sarah
    Creative Ramblings

  35. YUM!! Love anything pumpkin… pinned!

  36. I LOVE this! every year I wait for the punpkin

  37. Here from Monday Funday! this looks amazing! xo

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

  39. 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!

  40. Pingback: Sharing with Domestic Superhero Link Party #27

  41. 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! http://domesticsuperhero.com/2013/09/19/sharing-with-domestic-superhero-link-party-27/

  42. Pingback: Shine on Fridays {the next-to-last-edition}! | One Artsy Mama

  43. 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!

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

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

  45. Pingback: Contributor Spotlight & 'Your Great Idea' Link Party - Or so she says...

  46. Just wanted to let you know that you were featured on my blog! Thanks so much for sharing at The Scoop!…hugs…Debbie
    http://confessionsofaplateaddict.blogspot.com/2013/09/pumpkins-15-ways-from-scoop.html

  47. This looks really good and just in time for fall!

  48. Pingback: {nifty thrifty sunday #126}

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

  50. 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! :)

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  55. 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!

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

  57. Pingback: Tell Me Tuesday!

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  62. I featured your amazing recipe here: http://www.settingforfour.com/2013/09/project-inspired-linky-party-and-8.html I can’t wait to try this yummy recipe!

  63. Pingback: Moonlight & Mason Jars Wednesday Link Party #23 - Features

  64. Looks fabulous! Thanks for sharing on Foodie Friends Friday linky party!
    Jenny
    http://www.inthekitchenwithjenny.com

  65. 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: http://www.aromaofhim.com/2013/09/tell-me-tuesday-follow-up.html

    Thanks again for linking up and sharing such great ideas!

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  69. 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,
    Ediite

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

    • 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! :)

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

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  72. Here’s a pumpkin spice latte recipe to go with your pound cake. I’m going to try making both today. http://mommyandthings.blogspot.com/2013/09/pumpkin-spice-latte-starbucks-copycat.html

  73. 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!

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  75. 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.
    http://www.food.com/recipe/weight-watchers-2-point-pumpkin-muffins-145312

  76. Pingback: 10 of the Best Fall Pumpkin Recipes | The City Mom

  77. 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!

  78. 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….

    • 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!

    • @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.

    • 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?

    • 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.

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

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

    • 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.

  82. 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 good..it’s AWESOME!

  83. 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

  84. 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.

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

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  94. 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!

    • 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!!

    • 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

    • Hahaa, thanks for the inside news!

  95. 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!

  96. Pingback: TEN OF MY FAV FALL PUMPKIN RECIPES | The City Mom

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

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  100. 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.

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

  102. 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!

  103. Tried the recipe. Love it! Thank you so much

  104. Pingback: Oh So Yummy » starbuck’s pumpkin pound cake click here for recipe

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  107. 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.

  108. 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!

  109. 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.

  110. 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!

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

  112. 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?

    • 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!

  113. 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?

  114. 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.

  115. Looks delish! I’m thinking of using it for a bake sale this week! Question- can I make it without the brown sugar, and can I use the egg yolks too?

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