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.
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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.
