Pumpkin-Hazelnut Tea Cake Recipe

Name: Pumpkin-Hazelnut Tea Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons canola oil; 3/4 cup canned pumpkin puree or 3/4 cup homemade pumpkin puree; 1/2 cup honey; 3 tablespoons firmly packed brown sugar; 2 eggs, lightly beaten; 1 cup whole wheat flour (whole-meal); 1/2 cup all-purpose flour (plain); 2 tablespoons flax seeds; 1/2 teaspoon baking powder; 1/2 teaspoon ground allspice; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/4 teaspoon salt; 2 tablespoons chopped hazelnuts (filberts)

Servings: persons

3 tablespoons canola oil
3/4 cup canned pumpkin puree or 3/4 cup homemade pumpkin puree
1/2 cup honey
3 tablespoons firmly packed brown sugar
2 eggs, lightly beaten
1 cup whole wheat flour (whole-meal)
1/2 cup all-purpose flour (plain)
2 tablespoons flax seeds
1/2 teaspoon baking powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
2 tablespoons chopped hazelnuts (filberts)

1
Preheat the oven to 350 degrees.
2
Lightly coat an 8-by-4-inch loaf pan with cooking spray.
3
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.
4
In a small bowl, whisk together the flours, flaxseed, baking powder, allspice, cinnamon, nutmeg, cloves and salt.
5
Add the flour mixture to the pumpkin mixture and, using the electric mixer on medium speed, beat until well blended.
6
Pour the batter into the prepared pan.
7
Sprinkle the hazelnuts evenly over the top and press down gently to lodge the nuts into the batter.
8
Bake until a toothpick inserted into the center of the loaf comes out clean, about 50 to 55 minutes.
9
Let cool in the pan on a wire rack for 10 minutes.
10
Turn the loaf out of the pan onto the rack and let cool completely.
11
Cut into 12 slices to serve.

504

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons canola oil, 3/4 cup canned pumpkin puree or 3/4 cup homemade pumpkin puree, 1/2 cup honey, 3 tablespoons firmly packed brown sugar, and more.

Yes, Pumpkin-Hazelnut Tea Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin-Hazelnut Tea Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions