Matcha Latte Loaf

Ingredients

• 1¾ cups (238 g) all-purpose flour
• 1¼ teaspoons baking powder
• ½ teaspoon fine sea salt
• 7 tablespoons (3½ ounces/99 g) unsalted butter, at room temperature
• 1 cup (200 g) granulated sugar
• 3 large eggs, at room temperature
• 3 tablespoons neutral oil
• 2 teaspoons pure vanilla extract
• ½ cup (120 ml) full-fat coconut milk, well shaken and mixed before measuring
• 4 teaspoons culinary-grade matcha green tea powder, whisked if lumpy

Instructions

1. Center a rack in the oven and preheat to 325°F (165°C). Coat an 8½-inch loaf pan with baking spray, or butter and flour it, tapping out the excess.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the butter and sugar on medium speed for 3 to 4 minutes, until pale and fluffy. Scrape the bowl as needed.
4. Add the eggs one at a time, beating well after each addition. Mix in the neutral oil and vanilla until the batter is smooth and glossy.
5. Add the flour mixture in three additions and the coconut milk in two, beginning and ending with the dry ingredients. Mix on low only until each addition disappears.
6. Transfer half of the batter to a second bowl. Sift the matcha over one half and fold gently until the batter is evenly pale green with no dry pockets.
7. Alternate generous spoonfuls of vanilla and matcha batter in the prepared pan. Run a table knife or skewer through the batter in two or three loose figure-eight motions to create broad swirls without overmixing.
8. Bake for 65 to 75 minutes, rotating the pan after about 40 minutes. The loaf is ready when the top is golden and a tester inserted in the center comes out clean or with a few moist crumbs. Tent loosely with foil if the surface darkens too quickly.
9. Cool in the pan for 10 minutes, then turn out onto a rack and cool completely before slicing so the marble pattern and tender crumb can set.