Matcha Raspberry Yogurt Loaf
A plush green-tea loaf rippled with tart raspberries and finished with a delicate yogurt glaze.
- Prep
- 15 min
- Bake
- 43 min
- Total
- 1 hr 20 min
- Yield
- 1 loaf, 10 slices
Ingredients
Tap to check items off as you bake.
Nutrition facts
Per serving · about 72 g
Whole batch (10 servings, about 720 g)
Estimated values calculated from the ingredient list. Actual numbers vary with brands, sizes and portioning — use them as guidance, not medical advice.
Instructions
Oven 175°C / 350°F · 9x5 inch (23x13cm) loaf pan
- 1
Heat the oven to 175°C / 350°F and line the loaf pan.
- 2
Whisk eggs, yogurt, applesauce, allulose and vanilla.
- 3
Fold in oat flour, almond flour, sifted matcha and baking powder.
- 4
Fold in two-thirds of the berries and spread into the pan; dot with the remainder.
- 5
Bake 40-46 minutes, tenting loosely if the top darkens.
- 6
Cool 15 minutes in the pan, then fully on a rack.
Doneness test
A skewer misses the berry pockets and emerges with a few moist green crumbs.
Cooling
Cool fully before glazing so the yogurt stays thick and white.
Smart substitutions
Yogurt and applesauce for butter and oil
Keep the crumb moist with less fat.
Texture: Plush and tender rather than rich and dense.
Raspberries for blueberries
Use any tart berry without changing the batter.
Texture: Slightly sweeter, with fewer jammy pockets.
Pro baking tips
- Sift matcha to prevent bitter clumps.
- Toss frozen berries with a teaspoon of oat flour before folding.
Make it even lighter
Swap an ingredient for a lower-calorie one, use less of it, or skip it altogether — with an honest note on what it does to the taste.
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