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!
Servings: 1 loaf
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 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 cocoa powder with ¼ cup hot water until smooth. Pour the cocoa mixture into the ½ 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.
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: 4340kcal | Carbohydrates: 535g | Protein: 64g | Fat: 228g | Saturated Fat: 129g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 65g | Trans Fat: 8g | Cholesterol: 1245mg | Sodium: 5442mg | Potassium: 1389mg | Fiber: 17g | Sugar: 349g | Vitamin A: 7085IU | Vitamin C: 2mg | Calcium: 649mg | Iron: 19mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
