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)
Make it step by step
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.