Pumpkin-hazelnut Tea Cake

READY IN: 1hr 15mins
Recipe by Dancer

If pumpkins are in season, roast a small pie pumpkin and puree the flesh in a blender or food processor for this loaf cake. Otherwise, use canned pumpkin. This cake makes a nice holiday gift. Points 3.

Top Review by cause4chubbyhubby

I probably shouldn't be reviewing this recipe as I made SO many substitutions, but I never would have been able to do it without this inspiration! I subbed coconut oil for the canola, doubled the pumpkin puree, subbed 1/4 vegetable glycerin thinned with water to equal 1/2 c. for the honey, omitted the brown sugar, subbed flax meal for the whole wheat flour, subbed almond meal for the all-purpose flour, omitted the flax seeds, subbed one tsp. pumpkin pie spice for the spices and subbed chopped pecans for the hazelnuts. I spread it all in an 8x8" pan and it came out very moist with just enough flavor. Thank you!

Ingredients Nutrition


  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.

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