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Set the oven to 180°C/350°F.
Divide the butternut pumpkin in half and place in the oven – cut side down.
Let roast for 25-30 minutes or until the flesh is soft.
Measure out 300 g / 300 ml / 1 ¼ cup of pumpkin flesh, it's roughly one half (save the rest in a jar and add to sandwiches, pasta or smoothies. Or simply make one more Pumpkin Bread).
Place the pumpkin in the food processor along with the rest of the wet ingredients and mix until smooth.
Add all dry ingredients to a bowl and stir to combine.
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 all ingredients for the Matcha Lemon Frosting in a bowl. You can either add a little matcha to the frosting or just sprinkle it on top.
Whisk with a balloon whisk until well mixed and creamy.
Decorate the cooled pumpkin bread with the frosting.
Sprinkle with a little extra matcha powder and lemon zest.
Serve and enjoy.