Pumpkin-Hazelnut Tea Cake Great deasert!

Ingredients:
3 tablespoons canola oil3/4 cup homemade or canned pumpkin puree1/2 cup honey3 tablespoons firmly packed brown sugar2 eggs, lightly beaten1 cup whole-wheat (whole-meal) flour1/2 cup all-purpose (plain) flour2 tablespoons flaxseed1/2 teaspoon baking powder1/2 teaspoon ground allspice1/2 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/4 teaspoon ground cloves1/4 teaspoon salt2 tablespoons chopped hazelnuts (filberts)


Directions:
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.
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