Pumpkin-Hazelnut Tea Cake

Description
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. This cake makes a nice holiday gift.
 * Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Original recipe
 * Makes 12 slices

Ingredients

 * 3 tablespoons canola oil
 * ¾ cup homemade or canned pumpkin purée
 * ½ cup honey
 * 3 tablespoons firmly packed brown sugar
 * 2 eggs, lightly beaten
 * 1 cup whole-wheat (whole-meal) flour
 * ½ cup all-purpose (plain) flour
 * 2 tablespoons flaxseed
 * ½ teaspoon baking powder
 * ½ teaspoon ground allspice
 * ½ teaspoon ground cinnamon
 * ½ teaspoon ground nutmeg
 * ¼ teaspoon ground cloves
 * ¼ teaspoon salt
 * 2 tablespoons chopped hazelnuts (filberts)

Directions

 * 1) Preheat the oven to 350°F.
 * 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.

Nutritional information
Per serving: Calories 176 | Cholesterol 35mg | Protein 4g | Sodium 80mg | Carbohydrate 28g | Fiber 3g | Total fat 6g | Potassium 134mg | Saturated fat 1g | Calcium 27mg | Monounsaturated fat 3g
 * 1 slice