Pumpkin-Hazelnut Tea Cake

Ingredients

• 45 ml (3 tbsp) canola oil
• 180 g (3/4 cup) unsweetened pumpkin puree
• 170 g (1/2 cup) honey
• 36 g (3 tbsp) packed brown sugar
• 2 eggs, lightly beaten
• 120 g (1 cup) whole-wheat flour
• 60 g (1/2 cup) all-purpose flour
• 14 g (2 tbsp) ground or milled flaxseed
• 1/2 tsp baking powder
• 1/2 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 14 g (2 tbsp) chopped hazelnuts
• Cooking spray

Method

1. Heat the oven to 180 C (350 F) and lightly coat an 20 x 10 cm (8 x 4 in) loaf pan with cooking spray.
2. Beat the canola oil, pumpkin puree, honey, brown sugar and eggs on low speed until well blended.
3. In a second bowl, whisk together the whole-wheat flour, all-purpose flour, flaxseed, baking powder, allspice, cinnamon, nutmeg, cloves and salt.
4. Add the dry mixture to the pumpkin mixture and beat on medium speed just until combined.
5. Scrape the batter into the pan. Scatter the hazelnuts over the top and press them in gently. Bake for 50 to 55 minutes, until a skewer or toothpick comes out clean.
6. Cool in the pan for 10 minutes, then turn the loaf onto a rack and cool completely before cutting into 12 slices.