Serves:
8 people
Cooking Time:
50 minutes

Ingredients
- 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
Instructions
- Add all dry ingredients to a bowl and stir to combine (flours, baking powder, spices and salt)
- Place the pumpkin puree in the food processor along with the rest of the wet ingredients (eggs, dates, olive oil) and mix until smooth.
- Pour the wet mixture into the bowl with dry ingredients and stir around until combined.
- Place baking paper in a rectangular bread dish or baking dish or grease it with oil.
- 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.
- Place cream cheese, maple syrup, sugar, matcha and lime juice in a bowl. Whisk with a ballon whisk until well mixed and creamy.
- Decorate the cooled pumpkin bread with the frosting. Sprinkle with a little extra matcha powder and lime zest.