26 October 2017

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.

Hazelnut Pumpkin Black Tea Loaf
Yields one 9 x 13 loaf

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

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
3/4 cup granulated sugar

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! 
Happy baking!


  1. This looks delicious! I have fond memories of the glass bowl you are scooping the pumpkin purée out of, because that was the set of dishes my parents had for our family growing up!

  2. wow the cakes are looking so yummy , i cant wait to try it out, i really had a fun to visit your blog, i would try it for my sister on her birthday coming soon, thanks for sharing with this.



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