Pumpkin-hazelnut Tea Cake

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 15mins
Ingredients:
15
Serves:
12
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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!
     
Advertisement

Tweaks

  1. 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!
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes