Pumpkin-Hazelnut Tea Cake
Submitted by happyzhangbo
Whole wheat pumpkin tea cake sweetened with honey and brown sugar, spiced with cinnamon, nutmeg, allspice, and cloves, and topped with chopped hazelnuts. A lighter autumn loaf for afternoon tea or breakfast.
YIELD
6 servingsPREP
10 minCOOK
50 minREADY
65 minA less-sweet, more wholesome pumpkin loaf built on whole wheat flour and ground flax seed. Honey and brown sugar do the sweetening, canola oil replaces butter, and canned pumpkin puree keeps the crumb moist enough to forgive the whole-grain flour. Hazelnuts pressed into the top toast during baking and form a crunchy cap against the tender cake underneath.
The spice lineup is classic autumn, all in modest amounts: cinnamon, nutmeg, allspice, and a pinch of cloves. Together they sit in the background without dominating, letting the pumpkin and honey come through. The ground flax does double duty, adding fiber and a subtle nutty depth that pairs naturally with the hazelnuts on top.
A 50 to 55 minute bake at 350°F (180°C) produces a loaf with a tight, moist crumb and good rise. Let it cool in the pan for 10 minutes before turning out, then cool completely on a rack before slicing. Cutting while warm tears the crumb and compresses the loaf.
Baking Tips
- Use 100% canned pumpkin puree, not pumpkin pie filling. Pie filling has added sugar and spices that throw off the balance.
- Gently press the hazelnuts into the batter so they stay anchored. Nuts sitting on top will tumble off when you slice.
- Check at 50 minutes with a toothpick. Flour and pumpkin brands vary in moisture, and baking times can swing by several minutes.
- Wrap leftovers tightly and store at room temperature. This loaf tastes even better on day two after the spices fully settle.
Variations
- Swap hazelnuts for chopped pecans or walnuts, or use pumpkin seeds for a nut-free version.
- Fold in a half cup of dark chocolate chips or chopped dark chocolate for a richer, more dessert-like cake.
- Drizzle the cooled loaf with a simple glaze of powdered sugar and orange juice for a sweeter tea-time finish.
Ingredients
Directions
Preheat the oven to 350℉ (180℃).
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 purée, 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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