1 / 1
Double Chocolate Pistachio Bread
Unsweetened cocoa powder and semisweet chocolate chips team up to give this quick bread a deep, fudgy flavor. You'll love how the tender, cake-like crumb contrasts with crunchy roasted pistachios and a sparkly sugar crust. It's rich enough for dessert but totally acceptable alongside your morning coffee. Since there's no yeast involved, you can skip the rising time and get straight to baking.
Equipment
- Oven
- Loaf Pan
Ingredients
- 2 ⁄ 3 cup granulated sugar
- ½ cup butter, melted
- ¾ cup milk
- 1 egg
- 1½ cups all-purpose flour
- 1 cup chopped pistachio nuts
- ½ cup semisweet chocolate chips
- 1 ⁄ 3 cup unsweetened baking cocoa
- 2 teaspoons baking powder
- ¼ teaspoon salt
Instructions
- 1Preheat the oven to 350°F. Grease the bottom of a 9x5-inch glass or light-colored metal loaf pan with shortening. Avoid dark-colored bakeware, as it can cause the edges to burn.
- 2Whisk the granulated sugar, melted butter, milk, and egg in a large bowl until completely smooth and well blended.
- 3Add the all-purpose flour, chopped pistachios, semisweet chocolate chips, unsweetened baking cocoa, baking powder, and salt. Stir just until combined. Don't overmix, or the bread will become tough.
- 4Pour the batter into the prepared loaf pan and spread it into an even layer. Sprinkle the top generously with decorator sugar crystals.
- 5Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Transfer the pan to a wire rack and let it cool for 10 minutes.
- 6Run a knife around the edges of the pan to loosen the loaf, then turn it out directly onto the wire rack. Let the bread cool completely for about 3 hours before slicing so it doesn't crumble.
Notes
- Variation: For a double chocolate walnut version, swap the regular milk for chocolate milk and use chopped walnuts instead of pistachios.
- Storage: Keep the tightly wrapped loaf at room temperature for up to 4 days, or store it in the fridge.
- Freezing: Wrap the completely cooled bread tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
- Bakeware tip: Stick to glass or light-colored metal pans. Dark metal absorbs more heat and can cause the edges of your bread to burn before the center cooks.