Pumpkin hazelnut tea cake a real treat
Dietitian's tip: 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. Recipe courtesy of the Mayo Clinic.
Makes 12 slices
3 T. canola oil
3/4 c. homemade or canned pumpkin puree
1/2 c. honey
3 T. firmly packed brown sugar
2 eggs, lightly beaten
1 c. whole-wheat (whole-meal) flour
1/2 c. all-purpose (plain) flour
2 T. 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 T. chopped hazelnuts
Preheat the oven to 350 F. 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.
Nutritional analysis per serving: serving size: 1 slice; calories, 176; sodium, 80 mg; total fat, 6 g; total carbohydrate, 28 g; saturated fat, 1 g; dietary fiber, 3 g; monounsaturated fat, 3 g; protein, 4 g; cholesterol, 35 mg.