# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened
05 - 1 ¼ cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 teaspoon vanilla extract
08 - ½ cup whole milk, room temperature
→ 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)
# Method:
01 - Preheat the oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - Whisk together flour, baking powder, and salt in a bowl. Set aside.
03 - Using an electric mixer, cream the butter and sugar until light and fluffy, approximately 3 to 4 minutes.
04 - Add eggs one at a time to the creamed mixture, beating well after each addition. Stir in vanilla extract.
05 - On low speed, alternate adding dry ingredients and milk, starting and ending with dry ingredients, mixing until just incorporated to avoid overmixing.
06 - Evenly divide the batter into three separate bowls.
07 - Mix matcha powder with 1 tablespoon of milk until smooth, then fold this mixture into one bowl of batter.
08 - Fold raspberry puree and optional food coloring into the second bowl of batter.
09 - Leave the third bowl of batter plain for the vanilla layer.
10 - Spoon alternating dollops of each batter into the prepared loaf pan. Use a skewer or butter knife to gently swirl for a marbled effect.
11 - Smooth the surface and tap the pan lightly to release air bubbles.
12 - Bake for 50 to 55 minutes, or until a toothpick inserted in 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. Slice before serving.
