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Double Chocolate Pistachio Bread
A third of a cup of unsweetened cocoa and half a cup of semisweet chocolate chips go into a single batter with melted butter, milk, and one egg. A full cup of chopped pistachios folds in last, distributing a green crunch through the dark, fudgy crumb. No yeast means no rise time — just mix, pour, and bake. Ten slices, 270 minutes total including the mandatory cooling period before the loaf slices cleanly.
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.