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A sliced loaf of vegan matcha bread with green swirl pattern on a wooden board.
Layla

Vegan Matcha Bread

A tender, earthy quick bread with vibrant green color and subtle sweetness that's perfect for breakfast or afternoon tea.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Japanese-Inspired
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour spooned and leveled
  • 2 tbsp matcha powder culinary grade
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine sea salt
Wet Ingredients
  • 0.5 cup coconut oil melted and slightly cooled
  • 0.75 cup granulated sugar
  • 1 cup unsweetened oat milk room temperature
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract

Equipment

  • 9x5 inch Loaf Pan
  • Large Mixing Bowl
  • Whisk
  • Rubber spatula
  • Wire cooling rack

Method
 

Prep
  1. Preheat oven to 350F. Grease a 9x5-inch loaf pan with coconut oil and line the bottom with parchment paper for easy release.
  2. In a large bowl, whisk together the flour, matcha powder, baking powder, baking soda, and salt until the matcha is evenly distributed and no streaks remain.
  3. In a separate bowl, whisk the melted coconut oil and sugar until combined. Add the oat milk, apple cider vinegar, and vanilla, whisking until smooth. The mixture may look slightly curdled from the vinegar - this is normal.
  4. Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula until just combined and no dry flour remains. Do not overmix - a few small lumps are fine. The batter will be thick and vibrant green.
  5. Transfer batter to the prepared pan and smooth the top. Bake 50-55 minutes, until a toothpick inserted in the center comes out clean and the top springs back when lightly pressed. The loaf should be domed with a slight crack down the middle.
  6. Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely before slicing. The bread slices cleanest when fully cooled.

Notes

For the brightest green color, use high-quality culinary grade matcha and store it in the freezer to preserve freshness. Substitute almond or soy milk for oat milk if needed - just ensure it's unsweetened. This bread keeps wrapped at room temperature for 2 days, or refrigerate for up to 5 days. It also freezes beautifully for up to 3 months.