Pumpkin-hazelnut tea cake

Name: Pumpkin-hazelnut tea cake
Ingredients: 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.; Ingredients; 3 tablespoon oil, canola; 3/4 cup(s) pumpkin, puree or homemade; 1/2 cup(s) honey; 3 tablespoon sugar, brown (packed); 2 egg(s) lightly beaten; 1 cup(s) flour, whole-wheat (whole-meal); 1/2 cup(s) 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

Pumpkin-hazelnut tea cake was pinched from <a href="http://diet.mayoclinic.org/diet/recipe/pumpkin-hazelnut-tea-cake?xid=nl_MayoClinicDiet_20161102" target="_blank">diet.mayoclinic.org.</a>

INGREDIENTS

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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.

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Ingredients

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3 tablespoon oil, canola

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3/4 cup(s) pumpkin, puree or homemade

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1/2 cup(s) honey

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3 tablespoon sugar, brown (packed)

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2 egg(s) lightly beaten

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1 cup(s) flour, whole-wheat (whole-meal)

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1/2 cup(s) flour, all-purpose (plain)

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2 tablespoon flax seeds

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1/2 teaspoon baking powder

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1/2 teaspoon allspice, ground

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1/2 teaspoon cinnamon, ground

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1/2 teaspoon nutmeg, ground

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1/4 teaspoon cloves, ground

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1/4 teaspoon salt

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2 tablespoon nuts, hazelnuts, chopped

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