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Chocolate Pistachio Loaf

Serving Chocolate Pistachio Loaf

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A bakery-style marble loaf featuring tender pistachio cake swirled with rich chocolate batter, finished with a crunchy roasted pistachio crown.

Ingredients

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  • 1 ¾ cups all-purpose flour
  • 1 box (3.4 oz) instant pistachio pudding mix
  • 1 tsp baking powder
  • ¾ tsp fine salt
  • 1 cup unsalted butter, softened
  • 1 ¼ cups granulated sugar
  • 4 large eggs, room temperature
  • ½ tsp pure almond extract
  • ½ cup buttermilk
  • ¼ cup unsweetened cocoa powder
  • ¼ cup hot water
  • ¼ cup pistachios, roughly chopped

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper overhang.
  2. Whisk flour, dry pistachio pudding mix, baking powder, and salt in a bowl.
  3. Cream softened butter and sugar in a mixer on medium-high for 3–4 minutes until light and fluffy.
  4. Beat in eggs one at a time, then blend in almond extract and buttermilk on low speed.
  5. Add dry flour mixture to wet batter; mix on low speed just until combined.
  6. Transfer 1 cup of batter to a separate bowl. In a small cup, stir cocoa powder and hot water into a smooth paste, then fold into the 1 cup of batter.
  7. Layer batters into the pan: ⅓ pistachio, ½ chocolate, ⅓ pistachio, remaining chocolate, and final ⅓ pistachio. Run a knife through in a double zigzag pattern to marble.
  8. Scatter chopped pistachios across the top.
  9. Bake 55–60 minutes until a tester inserted into the center comes out clean. Cool in the pan for 15 minutes, then lift out using the parchment sling to cool completely on a wire rack.

Notes

  • Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature to avoid a split batter.
  • Tenting: If top pistachios begin over-browning near minute 40, tent loosely with aluminum foil.
  • Storage: Keep wrapped airtight at room temperature for up to 4 days, or freeze sliced for up to 3 months.