Pumpkin-Hazlenut Tea Cake | Trinity Health System

Ingredients

• 3 tablespoons canola oil
• ¾ cup homemade or canned pumpkin puree
• 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 salt
• 2 tablespoons chopped hazelnuts (filberts)