Spicy PUMPKIN and KELP Cake (no salt)

1 1/2 cups whole wheat flour
½ tsp kelp powder (source: BC KELP www.bckelp.com)
1 cup raw cane sugar
1 teaspoon baking soda
1 teaspoon ground ginger or I TBL fresh
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 cup pumpkin purée
¼ butter and ¼ olive oil
2 eggs, beaten
1/4 cup water from Pumpkin purée
2 teaspoons black strap molasses

1 Preheat the oven at 350°F (180°C). Place the dry ingredients in a large bowl and stir well. Flour, Kelp powder, sugar, baking soda, ground ginger, cinnamon, nutmeg, and allspice.

2 In another bowl mix all wet ingredients: pumpkin purée, the melted butter, olive oil, beaten eggs, 1/4 cup of water and black strap molasses.
Now add the dry ingredients to the wet ingredients.  Stir minimum until the flour is just mixed in. Do not mix any more.

3 Butter and flour the inside bottom and sides of an 8 x 4 x 3 - inch loaf pan. Pour the mixture into the pan. Place in the middle rack of the oven. Bake for about 45 minutes or until a knife or toothpick inserted in the center of the cake comes out dry.

Take out of oven and let cool for 5 minutes. Loosen around the edges with a butter knife. Place upside down above a cooling rack and shake gently to loosen. Let cool.

Enjoy with whipping cream, ice cream or no cream. Delicious!

Recipe adaptation by BC KELP

Source: Simply Recipes

Thank you Simply Recipes!