Matcha Donut Loaf
Be the first to reviewThis is the donut loaf I would make for someone who already loves matcha, and also for someone who is still deciding.
Matcha can be a little tricky in baking because it has a naturally grassy, slightly bitter edge. Here it gets rounded out with vanilla bean, optional malt, a soft loaf crumb, and a glaze that sets like the top of a donut.
The slice is tender on its own, but the matcha syrup drizzle is what makes it feel complete. Add as much or as little as you like right before serving.
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The Matcha Latte Loaf
This loaf is earthy and sweet in the way a perfectly balanced matcha latte is. I developed it for Rising Star Baking Supply, a brand I love and have worked with many times.
Their vanilla bean paste is my favorite, so when they introduced a Matcha Baker's Syrup, I could not say yes fast enough. Creating a soft, fluffy matcha loaf came easily, but the syrup drizzle is what made it feel truly special.
It adds another layer of matcha flavor to every slice and brings the whole loaf back to that perfect matcha latte moment.
Ingredient notes
Key ingredients
Jade Leaf matcha powder
I use Jade Leaf Organic Culinary Grade Matcha. Fresh matcha gives the loaves their earthy flavor and green color, while old or dull powder can taste flat once baked.
Matcha syrup
The syrup lets you add a deeper matcha finish after baking without pushing the powder too far in the batter. I love it over the slices because you can choose your own intensity.
Vanilla bean paste
Vanilla softens matcha's green, earthy edge and makes the loaf taste warmer. It is subtle, but it keeps the matcha from feeling sharp.
Non-diastatic malt powder
Malt adds a quiet bakery flavor and helps the donut-loaf notes come through, but it is optional. It should support the matcha, not take over.
Cornstarch
Cornstarch softens the flour so the loaves bake up more tender. It helps keep the crumb from feeling too bready.
Powdered sugar glaze
The glaze is intentionally simple. It sets into a thin shell as it rests, either at room temperature or in the refrigerator, which is what makes the loaf feel more like a donut.
Coarse sanding sugar
Modern Mountain Baking Company White Sparkling Sugar is my go-to sanding sugar. I get it on Amazon, and it adds a crisp, sparkly finish without melting into the top.
Brands I used for this recipe
These are preferences, not requirements. If you choose the non-dairy route, these are the products I test with. Dairy equivalents can be used at the same listed amounts and temperatures.
Jade Leaf Organic Culinary Grade Matcha
The matcha powder I use in this loaf.
Rising Star Matcha Baker's Syrup
The matcha syrup I use in the batter and over each slice.
Rising Star Baking Supply Vanilla Bean Paste
The vanilla bean paste I use in this recipe.
Modernist Pantry Non-Diastatic Malt Powder
The optional malt powder I use in this loaf.
From this recipe
Tested notes
Fresh matcha matters here. If your matcha has been open for a long time, the color and flavor will be softer.
Step by step
How It All Comes Together
Step 1
Weigh the ingredients
Use a kitchen scale for the most accurate measurements and the most consistent matcha loaf.
Measure everything before you start. The matcha syrup goes into the batter as well as over the slices. Step 2
Mix the matcha batter
Whisk the sugars, oil, melted butter, yogurt, milk, matcha syrup, vanilla bean paste, and vinegar until smooth. Add the dry ingredients and whisk only until the color is even and no dry streaks remain.
The matcha goes in with the dry ingredients. 
Stop mixing once the color is even and no dry flour remains. Step 3
Divide the batter between the pans
Divide the batter evenly between two fully lined 7.75 x 3.75-inch loaf pans. Smooth the tops so the loaves bake evenly.
Divide the batter between the two small pans and smooth the tops. Step 4
Bake and cool the loaves
Bake until a tester has moist crumbs instead of wet batter and the centers reach 205-210°F. Let the loaves cool in the pans for 20 minutes, then move them to a wire rack.
After 20 minutes in the pans, move the loaves to a rack to finish cooling. Step 5
Glaze while warm
When the loaves feel warm but no longer hot, pour the vanilla glaze over the tops and sides. Let the coating set before slicing.
Pour the glaze over the tops and sides while the loaves are warm, not hot. Step 6
Drizzle Rising Star Matcha Baker's Syrup over each slice
Add the syrup right before serving so each person can choose how much matcha flavor they want.
Add the matcha syrup right before serving, using as much or as little as you like. The cut slice shows the soft green crumb under the vanilla glaze.
From Instagram
Watch the reel
Watch the matcha loaves come together before the glaze sets and the slices get their matcha drizzle.
Open the reelTroubleshooting
If This Happens
The matcha has small clumps
Break up the clumps as you whisk in the dry ingredients, but stop as soon as the batter looks even. Continuing to mix can make the crumb dense.
The loaves are browning before the centers are ready
Tent the pans loosely with foil once the tops are set, then continue baking until the centers are done.
It is taking a long time to bake
Every oven is different. Make sure to keep the oven door closed instead of checking frequently. If the tester has a thick, paste-like residue, check again in 3-5 minutes. If it looks like wet unbaked batter, wait 7-10 minutes.
The glaze is disappearing into the loaf
Let the loaves cool on the wire rack until warm but no longer hot. Glaze that meets a hot loaf can melt instead of forming a thin coating.
The matcha flavor is too mild
Add the Rising Star Matcha Baker's Syrup to each slice right before serving so you can control the intensity without changing the batter.
Before you slice
Texture and serving notes
Serve the loaf warm for the softest crumb, or chill it fully for a denser, more traditional cake-donut bite.
Keep it good
Storage
Counter
Store covered at room temperature for up to 1 day.
Fridge
Refrigerate in an airtight container for up to 4 days.
Serve
Let slices sit at room temperature before serving so the crumb softens again.
Recipe FAQ
Questions that come up
Will it turn out the same if I use volume measurements?
Often, yes - but not always. Flour and other ingredients can weigh differently from one cup to the next depending on how they are filled or packed, and even humidity can make a difference. That is why I recommend using a scale when you can. These loaves are easy to make, but their ratios are precise. Baking ingredients are expensive, and there is nothing more frustrating than a loaf that does not turn out as expected. Volume measurements are included for convenience, but weighing gives you the closest match to the recipe I tested.
Can I make this recipe gluten-free?
I have not tested this recipe with gluten-free flour, so I cannot guarantee the same texture, rise, or structure. If you would like to experiment, a cup-for-cup (1:1) gluten-free baking blend intended to replace all-purpose flour is the best place to start. Results may differ from the recipe as written.
More donut loaves to try
- Prep
- 20 min
- Bake
- 30-90 min
- Total
- 1 hr 30 min
- Yield
- Two 7.75 x 3.75-inch loaves
Measurement note
For the closest match to the recipe I tested, use grams. Volume measurements are included for convenience, but cups can vary, so I cannot guarantee the exact same result when measuring by volume.
Ingredients
Matcha Donut Loaves
- 260 g all-purpose flour260 g (about 2 cups + 3 tablespoons) all-purpose flour
- 12 g cornstarch12 g (about 1 tablespoon + 2 1/8 teaspoons) cornstarch
- 1 3/4 teaspoons baking powder1 3/4 teaspoons baking powder
- 1/8 teaspoon baking soda1/8 teaspoon baking soda
- 1 teaspoon fine sea salt1 teaspoon fine sea salt
- 10 g culinary-grade matcha powder or higher10 g (about 1 tablespoon + 2 teaspoons) culinary-grade matcha powder or higher
- 5 g non-diastatic malt powder, optional5 g (about 1 5/8 teaspoons) non-diastatic malt powder, optional
- 185 g granulated sugar185 g (about 3/4 cup + 3 tablespoons) granulated sugar
- 35 g light brown sugar, packed35 g (about 2 tablespoons + 2 teaspoons) light brown sugar, packed
- 70 g neutral oil70 g (about 5 tablespoons) neutral oil
- 50 g melted butter50 g (about 3 tablespoons + 1 1/2 teaspoons) melted butter
- 200 g plain unsweetened yogurt200 g (about 3/4 cup + 1 tablespoon) plain unsweetened yogurt
- 135 g milk135 g (about 1/2 cup + 1 tablespoon) milk
- 10 g Rising Star Matcha Baker's Syrup (weigh for accuracy)10 g Rising Star Matcha Baker's Syrup (weigh for accuracy)
- 2 teaspoons vanilla bean paste2 teaspoons vanilla bean paste
- 1/2 teaspoon apple cider vinegar1/2 teaspoon apple cider vinegar
Vanilla Glaze
- 220 g powdered sugar, sifted220 g (about 1 3/4 cups + 1 tablespoon) powdered sugar, sifted
- 50 g milk50 g (about 3 tablespoons + 1 teaspoon) milk
- 1/2 teaspoon vanilla bean paste1/2 teaspoon vanilla bean paste
- Tiny pinch fine sea saltTiny pinch fine sea salt
For Serving
- Rising Star Matcha Baker's Syrup, for drizzling each sliceRising Star Matcha Baker's Syrup, for drizzling each slice
Before Baking
- Coarse sanding sugar, for sprinklingCoarse sanding sugar, for sprinkling
Pan used
Use two 7.75 x 3.75-inch loaf pans for this recipe. Shop Fat Daddio's loaf pans - choose 7.75 x 3.75-inch. Not sponsored. I don't earn a commission from this link.
Glass holds heat longer, so the edges can overbake before the center is done. If you use glass, loosely tent the loaf with foil early, as soon as the top starts to brown. The foil helps protect the top, but it does not stop the sides or bottom from baking too quickly.
Removing the parchment
Carefully lift the loaf onto a wire rack and remove the parchment from underneath. I carefully flip the loaf onto its side, then turn it upside down onto my forearm so I can peel away the parchment without damaging the loaf.
Instructions
- 1Preheat the oven to 350°F (175°C). Grease and fully line two 7.75 x 3.75-inch loaf pans with parchment.
- 2In a large bowl, whisk together the granulated sugar, brown sugar, oil, melted butter, yogurt, milk, matcha syrup, vanilla bean paste, and apple cider vinegar until smooth.
- 3Add the flour, cornstarch, baking powder, baking soda, salt, matcha powder, and malt powder, if using, directly to the bowl.
- 4Whisk just until fully combined and no dry streaks remain. Do not overmix.
- 5Divide the batter evenly between the prepared pans and smooth the tops flat.
- 6Sprinkle the tops lightly and evenly with coarse sanding sugar just before baking.
- 7Begin checking at 30 minutes, tenting loosely with foil if needed once the tops are set and lightly colored. Depending on your pans and oven, the loaves may need up to 90 minutes.
- 8
Before you take the loaves out
Baking time is a guide, not a deadline.
Check the center: Insert a skewer or toothpick into the center of each loaf. Check both loaves before taking them out.
Ready to come out: The tester comes out clean or with moist crumbs. No wet batter.
Keep baking: Thick, paste-like batter: bake 3-5 minutes more. Wet batter: bake 7-10 minutes more. Then test the center again.
The 205-210°F (96-99°C) range is an extra check. Batter on the tester still means keep baking, even at that temperature.
An underbaked center can collapse as the loaf cools.
- 9Cool in the pans for 20 minutes, then transfer to a wire rack.
- 10Make the glaze by whisking the powdered sugar, milk, vanilla bean paste, and salt until smooth.
- 11Once the loaves are on the wire rack and feel warm but no longer hot, pour the glaze over the tops and sides.
- 12Let the glaze set completely at room temperature or in the refrigerator.
- 13Slice and drizzle each piece with matcha syrup right before serving.
Helpful notes
- Fresh matcha matters here. If your matcha has been open for a long time, the color and flavor will be softer.
- For a lighter matcha flavor, skip the extra syrup drizzle on the slices. For a stronger finish, add the drizzle right before eating.
Meet the baker
Angela Heckler
Angela Heckler is the recipe developer, baker, and photographer behind Obsessed Cakes. Her Old-Fashioned Donut Loaf series is a growing collection of cake-donut-inspired loaves with soft, deeply moist crumbs, buttery streusel, and crackly glaze. Angela develops and tests every recipe in her Arizona kitchen. Follow Obsessed Cakes on Instagram, TikTok, and YouTube.
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