Pumpkin-hazelnut Tea Cake

Recipe by Dancer
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350 degrees.
  • Lightly coat an 8-by-4-inch loaf pan with cooking spray.
  • 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.
  • In a small bowl, whisk together the flours, flaxseed, baking powder, allspice, cinnamon, nutmeg, cloves and salt.
  • Add the flour mixture to the pumpkin mixture and, using the electric mixer on medium speed, beat until well blended.
  • Pour the batter into the prepared pan.
  • Sprinkle the hazelnuts evenly over the top and press down gently to lodge the nuts into the batter.
  • Bake until a toothpick inserted into the center of the loaf comes out clean, about 50 to 55 minutes.
  • Let cool in the pan on a wire rack for 10 minutes.
  • Turn the loaf out of the pan onto the rack and let cool completely.
  • Cut into 12 slices to serve.
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