Pumpkin-hazelnut Tea Cake

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• Servings: 12
• 3 tablespoons canola oil
• 3/4 cup canned pumpkin puree or 3/4 cup homemade pumpkin puree
• 1/2 cup honey
• 3 tablespoons firmly packed brown sugar
• 2 eggs, lightly beaten
• 1 cup whole wheat flour (whole-meal)
• 1/2 cup all-purpose flour (plain)
• 2 tablespoons flax seeds
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 2 tablespoons chopped hazelnuts (filberts)

Recipe

• 1 preheat the oven to 350 degrees.
• 2 lightly coat an 8-by-4-inch loaf pan with cooking spray.
• 3 in a large bowl, using an electric mixer on low speed, beat together the canola oil, pumpkin puree, honey, brown sugar and eggs until well blended.
• 4 in a small bowl, whisk together the flours, flaxseed, baking powder, allspice, cinnamon, nutmeg, cloves and salt.
• 5 add the flour mixture to the pumpkin mixture and, using the electric mixer on medium speed, beat until well blended.
• 6 pour the batter into the prepared pan.
• 7 sprinkle the hazelnuts evenly over the top and press down gently to lodge the nuts into the batter.
• 8 bake until a toothpick inserted into the center of the loaf comes out clean, about 50 to 55 minutes.
• 9 let cool in the pan on a wire rack for 10 minutes.
• 10 turn the loaf out of the pan onto the rack and let cool completely.
• 11 cut into 12 slices to serve.