Pumpkin-Hazelnut Tea Cake

Serves 12

Ingredients

• 3 tbsp canola oil
• 3/4 cup homemade or canned pumpkin puree
• 1/2 cup honey
• 3 tbsp firmly packed brown sugar
• 2 eggs, lightly beaten
• 1 cup whole-wheat (whole-meal) flour
• 1/2 cup all-purpose (plain) flour
• 2 tbsp 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
• 2 tbsp chopped hazelnuts

Preparation

1. Preheat the oven to 350°F. Spray a light coat of cooking spray onto a 8x4 inch loaf pan.
2. Blend together canola oil, pumpkin puree, honey, brown sugar, and eggs with an electric mixer in a large bowl. Set the mixer on a low speed.
3. Combine the baking powder, allspice, cinnamon, flaxseed, flours, nutmeg, cloves, and salt in a small bowl. Add the flour mixture to the pumpkin mixture and beat with an electric mixer on medium speed until well blended.
4. Pour the batter into the prepared pan. Drop the hazelnuts evenly over the batter, and make sure the nuts are submerged into the batter.
5. Bake for 50-55 minutes, or until a toothpick comes out clean when inserted into the center of the loaf.
6. 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.
7. Slice into 12 pieces, and serve.

Nutritional Information per Serving

• 176 Calories
• 6 g Fat
• 35 mg Cholesterol
• 80 mg Sodium
• 28 g Carbohydrate
• 3 g Fiber
• 4 g Protein

Source: MayoClinic.org

In the event you find this recipe inappropriate for diabetics, please contact us and we will review your suggestions.