Carrot, pumpkin and hazelnut breakfast loaf cake
Cake for breakfast? Yes please, especially if it is healthy and full of fresh vegetables too.
Italians do love their cake for breakfast. I usually have yogurt with fruit or bread with honey but sometimes a good homemade cake will make a good headstart to the day too 🙂
You know how much I love pumpkin. I want to make the most of this exquisite vegetable full of goodness which is in season right now. If you make bread you can just add a little bit of cooked pumpkin to your dough and it will add a nice golden colour and a subtle delicate sweet taste to your baking.
For a change I paired pumpkin with carrot and added some ground hazelnuts for a wholesome nutty taste. To me this is the perfect breakfast cake: moist, crumbly and delicious and it is also a favourite with my children too. I have not made a frosting as I am not keen on it but you can if you like.
- Prep Time : 20 minutes
- Cook Time : 45 minutes
Ingredients
- cooked pumpkin - 200 g - 1 cup
- carrots - 150 g - 1 cup
- corn or sunflower oil - 50 ml - 1.7 fl oz
- eggs - 2
- hazelnuts - 150 g - 1 cup
- orange zest - of 1 orange
- baking powder - 2 tsp
- plain flour - 200 g - 2 cups
- sugar - 100 g - 1/2 cup
- brown sugar - to sprinkle
Instructions
Steam the pumpkin for about 10 to 15 minutes until soft then mash it with a fork to a puree consistency.
Wash and finely grate the carrots. Put them in a bowl with the ground hazelnuts, the mashed pumpkin, the orange zest, the eggs, the sifted flour and baking powder, the sugar and the oil. Mix well.
Pour the mixture onto a well greased loaf cake tin measuring approx 11 x 21cm or 4 x 8 inch, sprinkle it with brown sugar on top and bake it in a ventilated oven at 180C or 350F for 45 minutes. Check for readiness with a toothpick.
Switch off the oven and leave the cake in for a further 15 minutes with the oven door left adjar.
Wait for it to cool down before removing it from the mold. This is quite a delicate, moist and crumbly cake.
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I too LOVE pumpkins…now the season here is over. Yes, as soon as Halloween is over, the supermarket is over with pumpkin too. This breakfast cake looks superb, Alida.
Thanks Angie!
Look really wonderful and delicious !!
Un abbraccio cara <3
If a slice of this cake and a pot of tea or coffee were offered to me on a cold autumnal day I’d be so happy. Must make.
I love packing fruit and veg into my bakes 🙂
Complimenti, che bontà questo plumcake, un dolce sano e nutriente, ottimo per la colazione! Buona serata, baci!
Si lo devo rifare subito!
verrei a fare colazione a casa tua Alida, quel dolce ha un aspetto divino ! Un abbraccio
Dai ti invito, un giorno ci dobiamo incontrare o in Inghilterra o quando sono in Friuli.
I was just looking for something to cook on thanksgiving Day. I think I’ll try your plumcake it looks so good. See you
This is quick and easy to make. A good cake for any day of the week.
Ciao carissima! Le tue colazioni sono decisamente le mie colazioni preferite! Sempre bravissima! Un caro abbraccio! 🙂
unospicchiodimelone!
Grazie tesoro buon weekend mia cara 🙂
Cake for breakfast? Yes please!! This sounds delicious and pretty healthy too xx
Thank you Kate!
I do love this kind of cakes !!!
And this one looks delicious!!!
Thanks a lot !