Starbucks Copycat Pumpkin Pound Cake
"Pumpkin pie meet pound cake. This simple, delicious pound cake recipe uses pumpkin pie spice and canned pumpkin to bring on those dreamy flavors of fall. It'll give you the warm and fuzzies! How nice would it be to receive a loaf of this for any reason? Right? That is, if you can part with it. Better make two!"
NotesIf you don't have all the spice ingredients, you can substitute the 1 cup canned pumpkin with 1 cup canned pumpkin pie mix, which already has all the spices. This pound cake freezes well.
Makes8 Thick Slices
Cooking Time1 hr
Cooking Vessel Size9 x 5 Loaf Pan
Ingredients
- 1 1/2 cup all purpose flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 2/3 cup sugar
- 2/3 cup brown sugar
- 1/4 cup milk
- 3 egg whites
- 1 cup canned pumpkin
Instructions
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Preheat oven to 350 F. Spray a 9x5 loaf pan with non-stick cooking spray and set aside.
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In a medium bowl, combine flour, cinnamon, salt, baking soda, baking powder, nutmeg and cloves, set aside.
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In a large bowl, whisk together the sugars, milk, and egg whites well.
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Add in the canned pumpkin, and mix until fully incorporated.
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Slowly add the dry ingredients to the pumpkin mixture, stirring until everything is combined.
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Pour the cake batter into the loaf pan and bake for 55-60 minutes, or until a toothpick comes out clean.
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Let bread cool in the pan before removing.
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Store in an air tight container. Enjoy!
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