Chocolate Pistachio Bread
Indulge in the rich, nutty decadence of Chocolate Pistachio Bread—a deliciously moist loaf combining the deep flavor of cocoa with the satisfying crunch of pistachios. Perfectly sweetened with a blend of granulated and light brown sugar, this irresistible treat features melty pockets of semi-sweet chocolate chips and a hint of vanilla for a truly gourmet experience. The addition of buttermilk ensures a tender crumb, while a sprinkle of pistachios on top adds an eye-catching finishing touch. This one-bowl wonder bakes to perfection in under an hour and is ideal for breakfast, dessert, or a decadent snack. Whether you’re hosting brunch or simply treating yourself, this chocolate pistachio bread is guaranteed to impress. Keywords: Chocolate Pistachio Bread, homemade bread recipe, chocolate loaf, nutty desserts, easy baking recipes.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 0.75 cups granulated sugar
- 0.25 cups light brown sugar, packed
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 2 large eggs
- 1 cups buttermilk
- 0.5 cups vegetable oil
- 1.5 teaspoons vanilla extract
- 0.75 cups semi-sweet chocolate chips
- 0.75 cups shelled, unsalted pistachios, roughly chopped
- 2 tablespoons pistachios for topping (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, light brown sugar, baking powder, baking soda, and salt until evenly combined.
In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Do not overmix; it's fine if there are a few small lumps.
Fold in the chocolate chips and chopped pistachios, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing out the top with a spatula. Optionally, sprinkle the top with additional chopped pistachios for extra crunch.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean or with only a few moist crumbs.
Allow the bread to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely before slicing and serving.
Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 353 mg | 15% | |
| Total Carbohydrate | 73.9 g | 27% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 36.3 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 82 mg | 6% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 403 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
