A simple quick bread to cheer one up.
And Lordy, Lordy, we all need cheering up, don’t we? Hang in there! I will not go into details about what this means, because you kinda know about what I’m referring, right? Or maybe not! Haha! Just crack open a newspaper and you’ll know.
I wanted to make this into a yeast bread, but didn’t have the time. But quick breads are good that way, aren’t they? I love the combination and well as the color of the green tea and red bean. So good together.
Matcha Adzuki Loaf
ingredients
2 and/14 cup all purpose flour
3/4 teaspoon baking powder
3/4 salt
6 ounces unsalted butter at room temp.
1 and 1/2 cups granulated sugar
3 eggs
2 teaspoons vanilla
1/2 cup whole milk, room temp.
1 Tablespoon Matcha green tea powder
1/2 cup adzuki red beans, sweetened, canned, mashed, processed to paste.
method
Heat oven to 350 degrees F. Line the bottom of a 9 x 5 loaf pan with parchment paper, letting the paper go up opposite sides and hang a few inches over the pan.
Sift the flour, baking powder, and salt into a bowl and stir with a whisk several times.
Cream the butter and sugar until fluffy and light in a medium bowl. Add the eggs, one at a time, beating thoroughly with an electric mixer until incorporated. Scrape sides and bottom as needed. Add the vanilla extract and do the same.
Alternate adding the flour mixture and milk, starting and ending with the flour mixture, which means you will add the flour in thirds, and the milk in two parts. Scraping the sides and bottom with a spatula while mixing, as needed. Try not to over mix.
Get another bowl and place half the batter into the new bowl. Add the red bean paste in one, and the Matcha in the other. Mix each one separately until each is incorporated.
Spread the red bean batter first in pan, level with the back of a spoon, then pour the green tea batter over and level as well.
(You can also alternate adding batters in 1/3 cup increments, then run a knife in twisty motions for a marbling effect.)
Bake for about an hour until toothpick test comes out clean in the center. Remove from oven and let cool in pan for about 10 minutes before removing from pan and unto a wire rack to cool slightly to completely before serving.
DAVE BAKES
8 responses to “Matcha Adzuki Loaf”
I can not say HOW much I love how this dish look like 😉 perfect colour combo 🙂
So spring. You made my day 🙂
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I think so too! Can’t beat the color of Matcha! Ha!
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Interesting combination………. not one I would have thought of but definitely going to try.
Thanks for the post
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This is fantastic!!
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Thanks Brittany!
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My god, looks incredible! Stunning work.
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Thanks, Ellanor!
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Nice! I love using beans in baked goods. Cheers! 🙂
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