Copycat Starbucks Pumpkin Pound Cake
This copycat coffee house recipe is the epitome of a warm, cozy dessert. If you're a pumpkin-a-holic, this is a fabulous new treat to try out on your friends, your family and most importantly, yourself! Copycat Starbucks Pumpkin Pound Cake is a rich and satisfying treat perfect for fall and all year round. What are you waiting for? Get baking!
Notes
If you liked this recipe, you must try our copycat Panera Autumn Squash Soup! It's another great fall recipe.
- Don't forget to check out the recipe that inspired this dessert: Homemade Starbucks Pumpkin Pound Cake.
- Watch this video for tips on how to roast a vegetable for puree:
Ingredients
- 1 1/2 cup flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
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- 1 1/2 cup sugar
- 1/2 cup plain or vanilla yogurt
- 3 egg whites
- 1 cup pumpkin puree (see Note)
Instructions
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Preheat oven to 350 degrees F. Spray a 4 x 8 inch loaf pan with cooking spray. Cut a 12 x 8 inch piece of parchment paper, spray lightly and lay it into the pan with ends extending over the sides.
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Place flour, cinnamon, salt, soda, baking powder and spices into a medium bowl and stir with a whisk to combine.
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In another bowl, combine sugar, yogurt, egg whites and pumpkin. Whisk well, then stir in the dry ingredients until they are well combined.
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Pour the mixture into the prepared pan and bake for 60 minutes. Test by inserting a toothpick into the center and down to the bottom it should come out clean if the loaf is done. You may need to extend bake time by 5-10 more minutes.
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Remove from the oven and place on a cooling rack for 5 minutes, then lift the loaf from the pan using the parchment paper edges and continue to cool completely on the wire rack before slicing.