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.
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.
- 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
- Preheat oven to 350 degrees F.
- In a medium bowl, combine the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg.
- 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.
- Slowly add the dry ingredients to the pumpkin mixture, stirring until everything is combined.
- Throughly spray a loaf pan with non-stick cooking spray.
- Pour the batter into the loaf pan and bake for 55-60 minutes, or until a toothpick comes out clean.
- Allow the bread to cool in the pan before removing, if desired.
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 :-)
I will be baking another loaf of this very soon!