Pumpkin-hazelnut tea cake

Recipe Information

Ingredients

• 3 tablespoons canola oil

• 3/4 cup homemade or canned pumpkin puree

• 1/2 cup honey

• 3 tablespoons firmly packed brown sugar

• 2 eggs, lightly beaten

• 1 cup whole-wheat (whole-meal) flour

• 1/2 cup all-purpose (plain) flour

• 2 tablespoons flaxseeds

• 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 hazelnuts (filberts), chopped

Directions

• Preheat the oven to 350°F. Spray an 8 x 4-inch loaf pan with and even layer of cooking spray.

• Mix the first five ingredients (canola oil to eggs) in a large bowl and beat with an electric mixer.

• Combine the next nine ingredients (whole-wheat flour to salt) in a small bowl and whisk. Slowly add the flour mixture to the pumpkin mixture while beating with the electric mixer on medium speed.

• Once well blended, pour the batter into the prepared loaf pan. Top the batter with hazelnuts, and press with a fork to force the hazelnuts into the batter. Transfer the pan to the oven, and bake for 50-55 minutes or until the center of the loaf is completely cooked.

• Once cooked, remove the pan from the oven and allow the cake to cool in the pan for 10 minutes. Once partially cooled, remove the cake from the pan and place on the rack to cool completely.

• Serve the cake as 12 slices.

Nutrition (per serving)

• Calories: 176 cal

• Total fat: 6g

• Saturated fat: 1g

• Monounsaturated fat: 3g

• Cholesterol: 35mg

• Sodium: 80mg

• Potassium: 134mg

• Carbohydrate: 28g

• Fiber: 3g

• Protein: 4g

• Calcium: 27mg