This matcha bread recipe uses almond flour, almond extract and sliced almonds for a lovely moist and aromatic quick bread with all the benefits of green tea powder.
I have a long-standing history with matcha.
As in I try and try and try to like it and really haven’t had too much success over the years.
I’d say the closest I’ve come to actually enjoying (maybe tolerating is a better word) matcha powder would be in this matcha mint chocolate chunk ice cream.
I mean, it’s hard to not like ice cream, right?
In fact, the matcha powder used in this matcha bread recipe was what remained from when I originally bought it for that matcha ice cream almost 3 years ago.
A little goes a long way with matcha powder and while I made matcha shortbread cookies with it as well (they were fun for Christmas!), I still had some left in the bag from the overpriced hipster tea shop I got it from.
As I prep for my kitchen to be completely torn apart in about a month (gah, so excited! – check out all my inspiration on my Pinterest board) I’m trying to get rid of all the almost empty containers, boxes, packages of food in my cabinets so it’s less to pack up when the time comes in a couple of weeks.
This matcha powder was one of those items.
With just enough left to make this almond flavored matcha bread, I was finally able to throw out the bag.
How Do You Make Matcha Bread?
This recipe for matcha bread is your basic quick bread recipe. There’s no yeast, just the typical dry ingredients in one bowl, wet in another, combine, mix and bake.
I use a combination of whole wheat pastry flour and blanched almond flour as the base for the bread but you can use all-purpose flour, even a gluten-free blend if needed or whole wheat white flour would be fine as well.
To make the matcha flavor stand out even more, I steeped the milk used in the recipe with a bag of green tea – double the green tea perks!
This isn’t necessary, you can definitely just use plain milk (any milk will do) but I used it as an excuse to get rid of a green tea bag (which shocker, I’m not a huge fan of drinking either).
What Does Matcha Green Tea Bread Taste Like?
Green tea in general has this undertone of “earthiness” to it.
That’s me being generous and kind with the descriptor, what I really should say is it tastes like dirt (to me at least). Though I know many of you out there love green tea so it’s obviously personal preference.
This matcha bread recipe relies heavily on almond flavor because it helps hide the earthy taste of matcha powder and I just happen to love anything that almond extract touches (like this strawberry almond galette…swoon).
With almond flour, almond extract and sliced almonds in and on top of the loaf, the taste of this matcha bread is more almond than it is green tea.
Each slice is moist, aromatic and incredibly flavorful.
How Can I Make This Green Tea Bread Gluten-Free?
To make this bread gluten-free simply swap out the whole wheat pastry flour for your favorite gluten-free flour blend.
I always use and love this one.
How Can I Make This Matcha Loaf Bread Paleo?
This isn’t as simple as using all almond flour will alter ratios of other ingredients unlike the gluten-free substitution.
You can try this paleo baking flour that I’ve used with much success before.
Or, you can try a mixture of almond flour and coconut flour.
I have not tested the bread this way and coconut flour is very absorbent so you’d likely have to use much less of it than the 1 1/2 cups of whole wheat pastry flour the recipe calls for as well as increase the amount of liquid used. It will definitely take some trial and error with this approach.
How Can I Make This Recipe Vegan?
You can try using a flax egg or a chia egg in the recipe to make the matcha bread vegan.
I haven’t tried this approach either but I wouldn’t anticipate many issues with these substitutions.
What Other Sweeteners Can I Use?
The recipe calls for a stevia baking blend mix for the sweetener which I’ve been using more and more lately and really love.
It’s twice as sweet as regular sugar so you don’t need to use as much and therefore the macros are quite a bit better.
That said, you could easily substitute regular granulated sugar, coconut sugar, brown sugar or sugar in the raw (turbinado sugar), you’ll just need to use twice as much as the recipe calls for.
If you want to try liquid sweeteners like maple syrup or honey those could work too although you may need to alter the amount of milk and/or flour to make sure the batter isn’t too wet.
I don’t think I’ll be buying matcha powder again any time soon but I was surprised at how much I ended up enjoying this recipe for matcha bread.
It was perfect as an afternoon snack with some tea (preferably not green tea for me! ha) and I also loved adding a toasted slice of it with some nut butter to my breakfast in the morning.
I even toasted it and crumbled it on top of ice cream for dessert one night. It goes really well with some simple vanilla bean ice cream!
Want more quick bread recipes like this matcha almond bread?
- 1 1/2 cups whole wheat pastry flour
- 3/4 cup blanched almond flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/4 tablespoon matcha powder
- 3/4 cup unsweetened almond/coconut milk blend, or any milk
- 1 bag green tea
- 1/4 cup melted coconut oil
- 2 eggs
- 3 tablespoons stevia baking blend, or sweetener of choice – *see note
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup sliced almonds, plus more for topping
- Preheat oven to 375°F and grease a 9×5 or similar sized loaf pan with baking spray.
- Combine the flours, salt, baking powder, baking sida and matcha powder in a large bowl and whisk together.
- Warm the milk to a simmer then remove from heat, place the bag of green tea in the milk and steep for 3-4 minutes.
- While the milk steeps, whisk together the melted coconut oil, eggs and stevia in a small bowl.
- Add the milk, vanilla and almond extract to the bowl with the egg mixture and whisk until well combined.
- Pour the wet mixture into the large bowl with the flours and stir until combined.
- Fold in the sliced almonds then transfer the batter to the greased loaf pan.
- Top with additional sliced almonds if desired and bake for about 40 minutes until center is set (test with a toothpick to see if it comes out clean) and edges start to turn golden brown.
- Remove from oven, place the loaf pan on a cooling rack until cool enough to handle. Remove the bread from the pan and cool fully on rack before slicing.
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.