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Chocolate Pistachio Bread
This rich quick bread combines a double dose of chocolate with crunchy chopped pistachios. The batter uses both unsweetened cocoa powder and semisweet chocolate chips to create a deep, fudgy flavor profile. Serve thick slices alongside your morning coffee or enjoy it as a sweet afternoon treat. The tender, cake-like crumb contrasts perfectly with the roasted nuts and a sparkly sugar crust on top.
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 to prevent the edges from burning.
- 2Combine the granulated sugar, melted butter, milk, and egg in a large mixing bowl. Stir the mixture until completely smooth and well blended.
- 3Add the all-purpose flour, chopped pistachios, semisweet chocolate chips, unsweetened baking cocoa, baking powder, and salt to the wet ingredients. Stir just until combined.
- 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. Let the bread cool in the pan on a wire rack for 10 minutes.
- 6Run a knife around the edges of the pan to loosen the loaf, then transfer it directly to the wire rack. Allow the bread to cool completely for about 3 hours before slicing.