# Ingredient List:
→ Dry Ingredients
01 - 2 cups all-purpose flour (250 g)
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened (225 g)
05 - 1 ¼ cups granulated sugar (250 g)
06 - 4 large eggs, room temperature
07 - 1 teaspoon vanilla extract
08 - ½ cup whole milk, room temperature (120 ml)
→ Matcha Swirl
09 - 1 ½ tablespoons culinary-grade matcha powder
10 - 1 tablespoon milk
→ Red Swirl
11 - 3 tablespoons raspberry puree, strained
12 - 2 teaspoons red food coloring gel (optional)
# Directions:
01 - Preheat the oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - Whisk together the flour, baking powder, and salt in a bowl; set aside.
03 - Using an electric mixer, beat the softened butter and sugar until light and fluffy, approximately 3 to 4 minutes.
04 - Add eggs one at a time to the creamed mixture, mixing well after each addition. Stir in vanilla extract.
05 - On low speed, alternately add the dry ingredients and milk to the butter mixture, starting and ending with flour. Mix until just combined, avoiding overmixing.
06 - Evenly divide the batter into three separate bowls.
07 - Blend matcha powder with 1 tablespoon of milk until smooth, then fold this mixture into one portion of batter for the green swirl.
08 - Fold raspberry puree and, if desired, red food coloring gel into the second batter portion for the red swirl.
09 - Leave the third batter portion plain for the vanilla layer.
10 - Alternately spoon dollops of each batter into the prepared loaf pan. Use a skewer or butter knife to gently swirl the batters together without overmixing.
11 - Smooth the surface and gently tap the pan to release any trapped air bubbles.
12 - Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
13 - Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely prior to slicing.
