Starbucks Pumpkin Pound Cake – CopyCat Recipe
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We’re all craving this cinnamon spiced Starbucks Copycat pumpkin bread recipe for Fall! Deliciously moist, tender and irresistible! Just fifteen minutes later, you can have this popular “CopyCat” Starbucks Pumpkin Pound Cake baking in your own oven. The pumpkin aroma itself will drive you crazy!!
(Get some Kleenex. You’ll want to wipe that drool.) You’ll also have major drools over these Baked Pumpkin Cake Donuts, this Starbucks Banana Bread and these Starbucks Cranberry Bliss Bars!
This Easy Pumpkin Pound Cake Smells Absolutely Divine!
It’s that time of year again – pumpkin season! Who can resist the amazing taste of Starbucks’ Pumpkin Pound Cake?
If you’re craving a bite of this delicious dessert, you’re in luck! Make it at home easily with this this easy-to-follow copycat recipe for the beloved Starbucks classic, so you can enjoy it anytime, anywhere.
You’ll be able to indulge in this delicious loaf in no time! So get ready to bake your way to a tempting, spiced pound cake, made with love – just like the Starbucks pros do and make this pumpkin loaf at a fraction of the cost you would pay for a slice or 2 at Starbucks!
Ingredients You Need for Starbucks Pumpkin Pound Cake Recipe
- all-purpose flour
- baking soda
- baking powder
- salt
- cinnamon or pumpkin pie spice with a combination of ginger, nutmeg, cloves and cinnamon
- unsalted butter, softened
- granulated sugar
- eggs
- pumpkin puree
- almond milk or water
How to Make Starbucks Pumpkin Pound Cake
It’s time to recreate this delectable treat with the ingredients you’ll need with easy step-by-step instructions.
- Preheat oven to 350°F.
- Spray a 9×5 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 overmix 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.
Storing & Freezing Pumpkin Loaf
- Store this pound cake for 5-7 days in the fridge for best results in sealed container or ziplock bag. If storing at room temperature, 3-4 days, also completely sealed.
- This pound cake freezes well. Completely seal this pumpkin loaf with saran wrap, tin foil and ziplock bag. Freeze completely sealed for up to 6 months. Thaw by placing in fridge or room temperature for several hours.
More Options
- For a sugar-free option, replace sugar with Lakanto to make it healthier!
- Add cream cheese frosting on top for a decadent pumpkin cream cheese dream!
Never Wait At Starbucks Again!
We’ve come up with the yummiest copycat recipe for this Starbucks pumpkin bread. Even if you don’t think you’re good at baking, this pumpkin loaf is easy enough, that anyone with an oven can do this! Plus, after making this easy pumpkin bread recipe at home, you’ll never have to wait in long lines at Starbucks for their Pumpkin Pound Cake again. Woohoo!
Just think, sixty-ish minutes later, you can take this pumpkin delight out of the oven and then let it cool. Ugh! That’s the hardest part is waiting for it to cool, if you can! But it will be worth it! We love this irresistible starbucks copycat pumpkin bread!
Brew up some coffee or pour a glass of milk and get ready to indulge in this . Starbucks also has keto drinks!
This copycat Starbucks Pumpkin Pound Cake recipe is a great way to satisfy your pumpkin-flavored cravings while also giving you a healthier alternative to the store-bought version.
As a result, this CopyCat Starbucks Pumpkin Pound Cake should definitely be on your bake wish list. It’s easy to make, makes everyone happy, smells and tastes amazing!
You might want to go for the lemon version Starbucks CopyCat Best Lemon Loaf or this Starbucks CopyCat Coffee Crumb Cake Recipe (with Blackberries)! Now it’s time to bake it and taste a bit of fall in every bite!
Wow your friends or just give yourself a sweet treat with this easy pumpkin bread recipe to help you to make your pumpkin pound cake dreams come true.
Share on Pinterest, Instagram and Facebook!
More Quick Breads You’ll Flip For!
- Easy Double Chocolate Banana Bread
- Starbucks Gingerbread Loaf
- Vanilla Greek Yogurt & Olive Oil Pound Cake
- Sour Cream Banana Bread
- Country Cinnamon Swirl Buttermilk Loaf
- Starbucks Gingerbread Loaf
- Farmhouse Strawberry Bread – Healthier Options too!
- You may want to snag the recipe of our amazing Awesome Country Apple Fritter Bread! Definitely a fave!
If you LOVE Pumpkin, you Might LOVE these Sweet Thangs too!
- Perfect Pumpkin White Chocolate Chip Bars
- Chocolate Chip Pumpkin Frosted Blondies
- Pumpkin Butter Pecan Poke Cake! It’s Insane!
- Pumpkin Magic Custard Cake
- Sheet Pan Pumpkin Chocolate Chip Cookie Bars
- Best Pumpkin Pecan Coffee Cake
- Country Pumpkin & Banana Cinnamon Bread {Pumpkin Glaze}
"CopyCat" Starbucks Pumpkin Pound Cake
Ingredients
- 1 ⅔ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¾ teaspoon salt
- 1 ½ teaspoons cinnamon Add 1 teaspoon for more cinnamon flavor
- ⅓ cup unsalted butter softened
- 1 ⅓ cups sugar
- 2 eggs
- 1 cup pumpkin puree
- ⅓ cup almond milk or water
Instructions
- 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.
Sounds wonderful with the chocolate chips Kitty! I’m so glad to hear you loved it! Thank you so much!!
My oven took a little longer and I added chocolate chips and this is the best cake I have ever made, thank you for the recipe and everything.
Awesome! I’m so happy to hear it worked out for you! Thank you so much for your comment! xo
Great I’m a diabetic it was good only one thing that I did was cut down on the sugar and divide it with Equal thank you
You can always add more cinnamon and spices to your own liking.
I followed the recipe to a “t” and it was just ok. It was nice and moist but I found it a little bland. I think next time I will increase the spices. Thank you for a good base.
Hi Angie, I wish I could give you more information, but all I’ve got is I’ve read baked goods take longer to bake because of the lower air pressure. You might need to increase oven temperature and/or increase cooking time. Start with one or the other and see how it works. Good luck!
How would this recipe for the pound cake work at an elevation of 6,500 feet? Thanks!
I’m so happy your enjoyed it Bonny! Thanks so much for commenting. xo
This recipe is amazing. Used 1/2 brown sugar and more spices but baked up wonderfully.
Great to know Mia! I love monk fruit as a healthy sugar substitute! That stuff is amazing! Thank you so much for letting us know your experience with making it Keto and I’m so glad it came out perfect for you. xo
Made it for my husband to enjoy as I am keto. Substituted coconut oil for the butter and used monk fruit rather than sugar. Came out perfect.
So happy to hear that Michelle! Thank you for trying it! xo
Very good!
Hi Soloa, you are correct, softened butter and cinnamon added with flour / dry ingredients. Updated in instructions. Thanks for letting me know and I hope it worked out for you.
When are you supposed to add the cinnamon? That isn’t specified in the instructions. Mine was in the over before I realized something was missing. Also, is the butter supposed to be softened?
Yes Edie! Hope you enjoy! xo
Is cinnamon the only spice ingredient?
Ready too Kelly! Thank you so much sweetie! xo
Mmmm I’m so ready for pumpkin everything!! This copycat bread looks better than the real thing!!
Donna that sounds so amazing! That should work well with this pound cake for sure! Wish I could have a slice! YUM! 😉
how would this be with ice cream? I WANT to layer it with butter pecan ice cream and whip cream topping. You mentioned it freezes well. I do this with other pound cake, but not so much with breads. THAnks
Purvi, so glad you tried it with mashed banana as an egg substitute! Your home-made pumpkin spice? Nice! I love it! Thanks so much!!
I tried this recipe today for some kids, and it was a hit! I used mashed banana as egg substitute and added my homemade pumpkin spice. Thank you for the recipe ?
You are too kind Katherine! It’s pretty good though! 🙂 Pumpkin bread is the best!!
Oh dear ! How did I miss that one ? Only a headache and look what happens …………… Thank you dear Kim !
It looks sooooo soft!!! Isn’t it the best how pumpkin baked goods are always so incredibly soft? I bet yours blows the Starbucks cake right out of the water!
Thanks so much Catherine!! I’d make it again and again!
Oh man, I would love to have a great big slice of that Pumpkin Pound Cake with a cup of coffee right now!! 😀 Looks so very moist and delicious!!
It’s amazing! Thanks Kelsie, you would love it! xo
This looks so delicious and fluffy! And pumpkin-y. I’ve never actually had Starbucks pumpkin loaf but I want to try this one ASAP!
Yes please! This cake sounds so delicious, I think I need to double the recipe – one for me and one for the rest of the fam. Not that they don’t deserve it as much as me, but, you know, it’s pound cake! So so yum! Thanks for the recipe!
If the title begins with COPYCAT STARBUCKS, then my family is sure to devour it!! We are huge Starbucks’ fans and sure spend a fair share. I’m sure the entire whole loaf will cost as much as one slice:) I’m gonna try it soon.
Thank you Marie! 🙂
Continue to send me recipes to my e-mail box. Recipes look delish.
Thank You,
Marie
Please send me your recipes to my e-mail, they all look delish…
Thanks Tshanina! 🙂 Yes it smells delicious!
Uhm, yes please!!! I can just smell this cooking now! :o)
Thank you Teresa! 🙂
I love a good bite of pumpkin bread and this one sure looks fantastic.