Candied Ginger and Green Tea Bread

Candied Ginger and Green Tea Bread

Finely ground green tea stirred into the batter adds color to this mildly sweet tea bread.

Slices of the ginger-scented loaf are delicious alone, spread with marmalade or apricot jam, or made into tea sandwiches with cream cheese and preserves. Pulverize tea leaves in a coffee grinder or buy finely ground green tea, which produces a brighter green.

See other related recipes in Cooking with Tea.

Yield: One 9-by-5-inch loaf
Cooking time: 20 minutes, plus baking and cooling times
Shelf life: at least 3 days


2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon salt
¼ teaspoon baking soda
¼ cup green tea leaves, such as sencha, finely ground
¼ cup finely chopped candied ginger
zest of 1 lemon, finely chopped
4 large eggs
1 cup superfine sugar
¾ cup mildly fruity olive oil or canola oil
2 tablespoons freshly squeezed lemon juice
2 teaspoons vanilla extract


  1. Position a baking rack in the lower third of the oven. Heat to 350 F. Lightly oil a 9-by-5-inch loaf pan and line with parchment.
  2. In a bowl, sift together the flour, ginger, baking powder, salt and baking soda. Stir in the green tea, candied ginger and lemon zest and set aside.
  3. In the jar of a food processor, beat the eggs until light in color and frothy, about 1 minute. With the motor running, slowly add the sugar through the feed tube in 3 stages, allowing 30 seconds between each addition. In a small glass measuring cup, combine the oil, lemon juice and vanilla. Drizzle the mixture through the feed tube, with the motor running, into the egg mixture.
  4. Remove the processor top and add the dry ingredients all at once. Pulse until the mixture is just blended. Scrape into the prepared pan. Bake until a knife inserted in the center comes out clean, 50 to 55 minutes. Remove from the oven and cool on a rack for at least 30 minutes. When cool, remove from the pan and wrap tightly in plastic wrap.