Butternut Pumpkin Bread with Matcha Cream Cheese

Butternut Pumpkin Bread with Matcha Cream Cheese

Bye bye quick bread . 2020 is that the year of the Pumpkin Bread. it's lightly sweet with a soft and impossibly light crumb and hints of warm spices. Top it with cheese and a matcha sprinkle if you're feeling fancy.

Banana Bread is one among our favourite cakes to whomp up but this winter we've been fooling around with pumpkin purée rather than ripe bananas and that we think you ought to try it too. We call it Pumpkin Bread (although it’s obviously a cake). it's a sweet taste but not overly so, with a soft and impossibly light crumb and hints of warm spices coming through. it's great sliced and eaten plain. Is even better toasted with yogurt and spread slathered on top. 

And if you wanna play it fancy (you do!), may we propose topping it with a cheese sprinkled with matcha powder to form it next level pretty and attractive .
David would really like to feature that matcha features a pretty earthy flavor so if you're not wont to it, try a touch bit before covering the whole cake with it. 

Matcha may be a finely ground powder of tea leaves and David isn't its biggest fan. So when he makes this cake he just sprinkles a touch bit on for looks and mixes the matcha with granulated sugar to round off the flavour . But he's a wimp! i really like matcha and like it straight up with just a touch syrup added to the cheese . And if not for the flavour , you'll add a touch sprinkle for the design of it.
Hope you provides it a attempt to allow us to know what you think!


INGREDIENTS

Wet ingredients
1 medium size butternut squash/pumpkin (or 300 g / 300 ml / 1 1/4 cup canned pumpkin puree
3 eggs
12 fresh soft dates, pitted
125 ml / 1/2 cup vegetable oil


Dry ingredients

100 g / 1 cup oat flour (or oatmeal mixed into a flour) 60 g / 1/2 cup buckwheat flour
65 g / 1/2 cup rice flour
2 tsp leaven
1 tsp ground cinnamon
1/2 tsp ground ginger (or freshly grated)
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/2 tsp sea salt


Matcha Lemon Frosting
200 g / 3/4 cup cheese
100 g / 1/2 cup Greek yogurt
1 tbsp syrup
1 tbsp juice (grated lemon peel for decorating)
1 tsp matcha powder
Powdered sugar, to taste


PREPARATION

Making the cake
1. Set the oven to 200°C/400°F.
(If using canned pumpkin puree jump to step 5).
2. Divide the butternut pumpkin in half and place within the oven – cut side down.
3. Let roast for 25-30 minutes or until the flesh is soft.
4. measure 300 g / 300 ml / 1 1/4 cup of pumpkin flesh, it's roughly one half (save the remainder during a jar and increase sandwiches, pasta or smoothies. or just make another Pumpkin Bread).
5. Place the pumpkin within the kitchen appliance along side the remainder of the wet ingredients and blend until smooth.
6. Add all dry ingredients to a bowl and stir to mix .
7. Pour the wet mixture into the bowl with dry ingredients and stir around until combined.
8. Place baking paper during a rectangular bread dish or baking dish or grease it with oil.
9. Pour the batter into the dish and bake on the center rack for 50-60 minutes. The cake is prepared if an inserted toothpick comes out clean.
10. Let cool on a wire cooling rack.


Matcha Lemon Frosting
1. Place all ingredients during a bowl. you'll either add a touch matcha to the frosting or simply sprinkle it on top. We did both.
2. Whisk with a ballon whisk until well mixed and creamy.
3. Decorate the cooled pumpkin bread with the frosting.
4. Sprinkle with a touch extra matcha powder and lemon peel .
5. Serve and luxuriate in .