Pumpkin and Hazelnut Teacake

There’s nothing better than a cup of tea and a teacake with friends.

Pumpkin and Hazelnut Teacake with autumn leaves

On a sunny Sunday afternoon (or any other day), there’s nothing better than a cup of tea and a teacake with friends. Here’s one of our favourites that’s a bit different from the norm.


  • 3 tablespoons canola oil
  • 3 tablespoons firmly packed brown sugar
  • 2 eggs, lightly beaten
  • 3/4 cup pumpkin puree
  • 1/2 cup honey
  • 1 cup whole-wheat flour
  • 1/2 cup plain flour
  • 2 tablespoons flaxseed
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons chopped hazelnuts

Heat your oven to 180°C and lightly coat a loaf pan (20cm x 10cm) with cooking spray. Place the canola oil, honey, brown sugar, pumpkin puree and eggs in a bowl and, with an electric mixer on low, beat until well blended.

In a separate bowl, whisk the baking powder, all spice, flaxseed, cinnamon, nutmeg, salt, cloves and flours. When blended together, add to the pumpkin mixture and, using the electric mixer on medium speed, beat both mixtures together until blended.

Now pour the mixture into the pan and sprinkle with hazelnuts across the top and press them into the batter. Bake for about 50–55 minutes and leave to cool for 10 minutes. Turn onto a wire rack to cool.



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