1(398mL) can of pure pumpkin puree (not pie filling)
3/4cuphazelnuts, toasted, roughly chopped
Black Tea Syrup
3/4cupPure Leaf Unsweetened Black Tea
3/4cupgranulated 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.