Starbucks Pumpkin Pound Cake

Starbucks Pumpkin Pound Cake
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!

With trying to intimate the Pumpkin Pound Cake from Starbucks, I was a little leery that this recipe wouldn’t cut it and I’d be left with a crumbly pumpkin mess, which of course I would salvage it for another purpose because you can never waste a can of pumpkin.

But the complete opposite happened. This pound cake was so darn good that I could probably fool everyone at Starbucks into thinking it was theirs.

Starbucks Pumpkin Pound Cake
Let me describe it for you.. it has a wonderful pumpkin spice flavor (and aroma!) and it’s incredibly moist, it tastes like fall in your mouth and it’s just perfect.

Actually, I have to be honest. All I offered Ryan of this whole loaf was 1 HALF slice. Oops, I’ll have to make another for him.

I hope you’re catching on and about to go buy that can of pumpkin.

Starbucks Pumpkin Pound Cake

Starbucks Pumpkin Pound Cake

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

Instructions

  1. Preheat oven to 350 degrees 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, if desired.

Recipe adapted from Something Swanky

http://thefirstyearblog.com/starbucks-pumpkin-pound-cake/

Starbucks Pumpkin Pound Cake
You could still stop at your local coffee shop to grab a pumpkin spiced latte/mocha/chai tea to enjoy with your pumpkin pound cake.

And you might want to bake a loaf for your barista :-)

Starbucks Pumpkin Pound Cake
If you have a pumpkin recipe that you highly recommend, please leave me a comment with a link to the recipe because I would love to try it!

I will be baking another loaf of this very soon!

Starbucks Pumpkin Pound Cake
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Comments

  1. says

    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. says

    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!!

  3. says

    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!

  4. says

    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!

  5. Rebecca says

    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!

  6. says

    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!

  7. says

    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 says

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

  8. lovebakesgoodcakes says

    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! :)

  9. says

    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!

  10. Ediite says

    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

      • Ediite says

        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! :)

  11. Lisa says

    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!

  12. Sherry says

    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!

  13. Aggie says

    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 says

      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 says

      @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 says

        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 says

          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.

    • The First Year Blog says

      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.

  14. Patty Fosler says

    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!

  15. says

    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

  16. Ericka K says

    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 says

      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 says

        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

  17. Emily says

    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!

  18. Katy says

    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.

  19. says

    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.

  20. Molly C says

    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!

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