Pumpkin Bread with Matcha Cream Cheese

Pumpkin Bread with Matcha Cream Cheese

Serves: 8 people
Cooking Time: 50 minutes
Pumpkin Bread with Matcha Cream Cheese


  • 1 cup oat flour
  • 1 cup rice flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • Pinch of ground clove
  • Pinch of salt
  • 2 cups canned pumpkin puree
  • 3 eggs
  • 12 fresh soft dates, pitted
  • 1/2 cup olive oil
  • 1/2 cup of cream cheese
  • 1 tbsp maple syrup
  • Powdered sugar, to taste
  • 1 tsp matcha powder + some for garnish
  • 1/2 lime juice + some zest for garnish


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  1. Add all dry ingredients to a bowl and stir to combine (flours, baking powder, spices and salt)
  2. Place the pumpkin puree in the food processor along with the rest of the wet ingredients (eggs, dates, olive oil) and mix until smooth.
  3. Pour the wet mixture into the bowl with dry ingredients and stir around until combined.
  4. Place baking paper in a rectangular bread dish or baking dish or grease it with oil.
  5. Pour the batter into the dish and bake on the middle rack for 50-60 minutes. The cake is ready if an inserted toothpick comes out clean. Let cool on a wire cooling rack.
  6. Place cream cheese, maple syrup, sugar, matcha and lime juice in a bowl. Whisk with a ballon whisk until well mixed and creamy.
  7. Decorate the cooled pumpkin bread with the frosting. Sprinkle with a little extra matcha powder and lime zest.