Hazelnut Pumpkin Black Tea Loaf

I did it. I used my super seasonal loaf pan this year! When I was purchasing this pumpkin loaf pan I told myself I can only buy it if I promise (myself?) that I will make at least one pumpkin loaf a year. I love seasonal decorative pans. I also own a lemon loaf pan from the same line that I have used…twice. I have owned the lemon loaf pan for two years so I have kept that promise to myself and am doing well in that front. I would get a lot more use out of them if I could get over the mental hurdle of using a seasonal loaf pan out of season. Is it socially acceptable to make a banana bread or blueberry loaf cake in a cake mold with decorative pumpkins. If you saw on this blog that a “blueberry earl grey tea cake” or “strawberry chamomile loaf cake” was presented in the shape of a pumpkin loaf, would you click for the recipe or would you exit my blog and question the credibility of anything I present on here. 

I’ll give you some time to reflect on those questions while I talk about this hazelnut pumpkin loaf cake. It is a super *moist* pumpkin cake with chopped hazelnuts (toasted, of course) that is lightly brushed with a black tea syrup. When I say lightly brushed, I mean lightly brushed. Do not go to town. We are not looking to turn the cake into a baklava consistency. We do not want it dripping black tea syrup when you lift a slice up. Just a nice light brush that adds tea flavour without overpowering the pumpkin and spices is what we are trying to achieve here. I love making simple tea syrups and brushing them on cakes for an extra flavour dimension. Earl grey tea syrup for a berry cake? Yup. Perhaps a chamomile syrup for citrus loaf. Adding a chai tea syrup to any autumnal loaf would be a dream as well.

Happy baking!

Hazelnut Pumpkin Black Tea Loaf

Makes 1 9 x 13 loaf

By Amy

Ingredients

Hazelnut Pumpkin Loaf Cake

• 2 cups all-purpose flour
• 1 1/2 cups white granulated sugar
• 2 1/2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs, at room temperature
• 3/4 cup vegetable oil
• 1 teaspoon pure vanilla extract
• 1 (398mL) can of pure pumpkin puree (not pie filling)
• 3/4 cup hazelnuts, toasted, roughly chopped

Black Tea Syrup

• 3/4 cup Pure Leaf Unsweetened Black Tea
• 3/4 cup granulated sugar

Instructions

Hazelnut Pumpkin Loaf Cake

• Preheat the oven to 350 degrees F. Grease a loaf cake pan with cooking spray and set aside.
• In a medium-sized bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, baking soda, and salt.
• In separate bowl, whisk together the eggs, vegetable oil, vanilla, and pumpkin until smooth. Add the dry ingredients and mix until just combined.
• Pour the batter into the pan and smooth it out using an offset spatula.
• Transfer to the oven to bake for 55 – 60 minutes, or until a skewer comes out clean. Allow loaf to cool in the pan for about 10 minutes before inverting it onto a cooling rack.

Black Tea Syrup

• In a small saucepan, combine Pure Leaf Unsweetened Black Tea and sugar.
• Over medium heat, stir the mixture until sugar has melted.
• Continue boiling over medium heat for about 5 minutes.
• Remove from heat. Transfer syrup into a heat-safe container and let it cool to room temperature.
• Lightly brush black tea syrup over cooled loaf before serving.

Thank you Pure Leaf for supporting Constellation Inspiration!