matcha green tea loaf

matcha green tea loaf



I simply wanted to try baking with matcha, since it has been awhile. It is one of my all time favorite colors. I mean, just look at it! Isn’t that color just amazing?!


Nothing too difficult, but maybe next time, I’ll try a yeast bread.


There are lovely, lovely baked goods of all sorts online.


 I decided to make this recipe, with a minor modification of doubling it and adding white chocolate chips, pine nuts.


I hope you enjoy!



matcha green tea loaf


2 cups all-purpose flour

1 teaspoon baking powder

1/4 salt

2 Tablespoons matcha green tea powder

1 and 1/3 cups granulated or caster sugar

8 ounces (2 sticks) unsalted butter, room temperature

1 teaspoon vanilla extract

4 eggs, separated

1 cup sour cream

2/3 cup pine nuts

2/3 cup white chocolate chips


Preheat the oven to 350 degrees F. Grease a 9 x 5 loaf pan and line bottom with parchment, letting it hang out on two sides. Set aside. (I used an narrower but longer pan than a 9 by 5 pan, but the volume was the same, which affected the baking time.)
Sift and whisk together in a bowl, the flour, salt, baking powder, and matcha. Set aside.
In another bowl, cream the sugar and butter, until light and fluffy, then add the vanilla, and mix until incorporated. Add the egg yolks, one at a time, until completely incorporated.
Alternate between adding on low speed the flour/matcha mixture with the sour cream, starting with the flour, in thirds, and adding the sour cream in two, half additions. Be careful not to over mix.
Scatter the white chocolate chips and pine nuts on top and set aside. You’ll be folding in the chips and nuts when you fold in the egg whites.
With another clean bowl and beaters, beat the egg whites until stiff peaks, using a medium speed to build the egg whites slowly. Fold in one third of the stiff whites, first, then the rest of the whites. Nuts and chips to be folded in while folding in the whites.
Smooth out top with the back of a spoon or use a small offset spatula. Place pan on a baking sheet and move to the middle rack of the heated oven. Baking for about 45-55 minutes, or until a toothpick test comes out clean in the middle.

18 responses to “matcha green tea loaf”

    • To be honest, it wasn’t a good taste at first. And now I like it, after having had it several times, in different forms, but it’s still difficult to describe. (Ok, I just dipped my finger in the powder and licked it: It has a slightly bitter taste on my tongue, like tea, reminds me of algae, or green superfood drink…grassy, maybe? It’s still difficult to describe, but I really like it. I would say a pleasant algae scent and flavor.


      • I was going to write “if you’ve ever had a dirty fish tank aquarium with algae on the sides, it’s kind of like that, but in a good way” but it’s not quite like that. Ha! In short, when one is unfamiliar with it, it might seem unpleasant.


  1. I’ve recently tried to make a cake with matcha… I was a bit hesitant before starting, but it turned out to bea great, even with the particular flavour go the matcha powder. Next time I’ll try your recipe, I love the addition of white chocolate and pine nuts!

    Liked by 1 person

    • That’s great. That green tea is sort of an acquired taste, isn’t it? I think white chocolate goes really well with complementing that particular flavor. Have a great weekend!


    • Thanks Paul. I’m glad you posted something on green tea a short while ago, which helped remind me to make this. Have a great rest of your weekend!


  2. I see so many lovely recipes with matcha I have yet to try, I do like how you paired your recipe with white chocolate, the creamy sweet vanilla taste from the chocolate would balance the bitter earthy taste of the green tea very nicely, thanks for sharing:)

    Liked by 1 person

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