Pumpkin-hazelnut cake

Ingredients

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

Instructions

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.
Serves 12
Nutritional Information (per 1 slice):
Calories: 176
Total Fat: 6g
Saturated Fat: 1g
Sodium: 80mg
Carbohydrates: 28g
Dietary Fiber: 3g
Protein: 4g

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