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Starbucks dropped a new Chocolate Pistachio Loaf, and I was instantly obsessed. The pistachio flavor and that rich chocolate swirl had me determined to make my own version so I could skip the drive thru and bake it anytime.
Why This Copycat is a Keeper!
- Secret Ingredient! The pistachio instant pudding mix. It contains modified food starch, which helps keep this bread super moist.
- Chocolate + Pistachio: If you’ve been tempted by the Dubai chocolate craze, this loaf hits that same vibe in an easy, quickbread form.
- Save Time & Money: You can make this delicious Starbucks loaf at home whenever the craving hits.
Chocolate Pistachio Loaf Ingredients
- Use room temperature ingredients. This will ensure that the ingredients incorporate well and bake evenly.
- Food Coloring: The pudding mix turns the batter light green. For a deeper Starbucks style color, add a drop or two of food coloring.
- Hot water and cocoa. Mix the cocoa with hot water. This will ensure the cocoa mixture is smooth and lump free and will bloom the cocoa, enhancing the chocolate flavor.
- Almond Extract: This helps enhance the pistachio flavor.
Starbucks Chocolate Pistachio Loaf Recipe
I was super excited when I saw Starbucks new spring menu had this chocolate pistachio loaf on it! I snagged it and worked on a recipe for you guys! It is spot on and totally worth baking! You also need to try my Starbucks Lemon Loaf and Gingerbread Loaf.
- Prep: Preheat the oven to 350°F and grease a 9 x 5-inch loaf pan with nonstick cooking spray and line with parchment paper. Set aside. In a large bowl, whisk together all-purpose flour, 1 box instant pistachio pudding, baking powder, and salt.
- Mix: In the bowl of a stand mixer or a large bowl, cream together softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, blending well after each addition. Add almond extract and buttermilk and beat until combined.
- Combine: Add the dry mixture to the wet mixture and mix until just combined.
- Chocolate Swirl Mixture: Remove 1 cup of the batter and place in a small bowl. Mix cocoa powder with hot water until smooth. Pour the cocoa mixture into the 1 cup of batter and mix until it is just combined.
- Layer: Add ⅓ of the pistachio batter to the pan, then dollop on half the chocolate batter. Repeat with another ⅓ pistachio and the remaining chocolate batter, then top with the last ⅓ pistachio. Swirl with a knife in a zigzag, rotate the pan 90°, and zigzag once more.
- Bake: Top the batter with chopped pistachios, then bake for 55-60 minutes. Or until the top of the loaf springs back when pressed, or a toothpick inserted in the center comes out clean.
Alyssa’s Pro Tip
Loaf Pan: If you don’t have a 9 x 5-inch pan, you can use two 8 x 4-inch loaf pans.
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Chocolate Pistachio Loaf
Moist pistachio loaf with a rich chocolate swirl in every slice. This Starbucks copycat tastes just like the real deal, maybe even better!
Ingredients
- 1 ¾ cups all-purpose flour
- 1 (3.4-ounce) box instant pistachio pudding
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 1 cup softened butter
- 1 ¼ cups granulated sugar
- 4 large eggs
- ½ teaspoon almond extract
- ½ cup buttermilk
- ¼ cup unsweetened cocoa powder
- ¼ cup hot water
- ¼ cup chopped pistachios
Instructions
- Preheat the oven to 350 degrees Fahrenheit and grease a 9 x 5-inch loaf pan with nonstick cooking spray and line it with parchment paper. Set aside.
- In a large bowl, whisk together 1 ¾ cups all-purpose flour, 1 (3.4-ounce) box instant pistachio pudding, 1 teaspoon baking powder, and ¾ teaspoon salt.
- In the bowl of a stand mixer or a large bowl, cream together 1 cup softened butter and 1 ¼ cups granulated sugar until light and fluffy, about 3-4 minutes.
- Add 4 large eggs one at a time, blending well after each addition. Add ½ teaspoon almond extract and ½ cup buttermilk and beat until combined.
- Add the dry mixture to the wet mixture and mix until just combined.
- Remove 1 cup of the batter and place it in a small bowl. Mix ¼ cup unsweetened cocoa powder with ¼ cup hot water until smooth. Pour the cocoa mixture into the 1 cup of batter and mix until it is just combined.
- Alternate the two batters in the loaf pan, starting with the pistachio batter. Add ⅓ of the batter to the bottom of the pan. Dollop half of the chocolate batter on top. Repeat with another ⅓ of the pistachio batter. Dollop the remaining half of the chocolate batter on top. Finally, add the remaining ⅓ of the pistachio batter. Use a knife or skewer to swirl the batter together by dragging the knife through the pan in a zig-zag motion. Turn the pan 90 degrees and repeat.
- Top the batter with ¼ cup chopped pistachios and bake for 55-60 minutes, or until the top springs back when pressed and a toothpick comes out clean.
Video
Notes
Storage & Make Ahead Instructions
- Room Temperature: Store in an airtight container at room temperature for up to 4 days.
- Freezer: Cool completely, then wrap tightly in plastic wrap and place in a freezer bag. Freeze whole or sliced for up to 3 months.
- Make ahead: Assemble the batter in the loaf pan, cover, and refrigerate until ready to bake, up to 24 hrs. Add about 5 minutes to the bake time.
Nutrition
Calories: 4340kcalCarbohydrates: 535gProtein: 64gFat: 228gSaturated Fat: 129gPolyunsaturated Fat: 16gMonounsaturated Fat: 65gTrans Fat: 8gCholesterol: 1245mgSodium: 5442mgPotassium: 1389mgFiber: 17gSugar: 349gVitamin A: 7085IUVitamin C: 2mgCalcium: 649mgIron: 19mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
This is such an easy recipe that is so delicious, this is a must bake now for family gatherings!
I forgot to mention in my comment I added a couple of tablespoons of sugar to the dark Cocoa mixture I made,and that this with my adjustments for mine is still the best one ever.thank you.
I used 3 eggs,I used 1 teaspoon vanilla And 1 and a half teaspoon pistachio extract,I used 4 drops neon green food coloring,imade the chocolate to put in the 1/3 cup batter by mixing 2 tablespoons dark cocoa 1 tablespoon margarine,and About a teaspoon milk mix well the add to that portion of batter and do the dollops in a layer of batter,then swirl,then do another layer of batter with chocolate dollops and swirl again,then the nuts,then bake and made a glaze for the top after baked it,and put more nuts after the glaze,made 3so far sooo good too
Holy, moly. This is the Best copycat loaf!!!! The buttermilk makes the loaf so moist and the almond extract and pistachio pudding make this a better than Starbucks recipe!!
Wow, high praise! Thank you!
Can this recipe be adjusted for a Bundt pan?
For a Bundt pan I would double the recipe. I think a single batch wouldn’t be enough batter, it would still work, just come out short.