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.
- 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)
- 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 information Edit
- 1 slice
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