Making the cake 
1. Set the oven to 200°C/400°F.
(If utilizing canned pumpkin puree bounce to step 5).
2. Divide the butternut pumpkin in half and place within the oven – reduce facet down.
3. Let roast for 25-30 minutes or till the flesh is gentle.
4. Measure out 300 g / 300 ml / 1 1/Four cup of pumpkin flesh, it is roughly one half (save the remainder in a jar and add to sandwiches, pasta or smoothies. Or just make yet another Pumpkin Bread).
5. Place the pumpkin within the meals processor alongside with the remainder of the moist components and blend till clean.
6. Add all dry components to a bowl and stir to mix.

7. Pour the moist combination into the bowl with dry components and stir round till mixed.

8. Place baking paper in an oblong 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 clear.

10. Let cool on a wire cooling rack.

Matcha Lemon Frosting  
1. Place all components in a bowl. You may both add a little bit matcha to the frosting or simply sprinkle it on prime. We did each.
2. Whisk with a ballon whisk till effectively combined and creamy.
3. Beautify the cooled pumpkin bread with the frosting.
4. Sprinkle with a little bit additional matcha powder and lemon zest.
5. Serve and luxuriate in.