This chocolate pistachio loaf is a homemade copycat that is honestly even better than the original. Swirls of pistachio and chocolate batter topped with a glossy ganache and chopped nuts make every slice absolutely beautiful. Skip the Starbucks line and make this quick bread at home instead.
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The moment I spotted the chocolate pistachio loaf on the Starbucks spring menu, I knew I had to try it. It was just as gorgeous and delicious as it looked, but I knew right away I had to make my own version at home.
I love recreating coffee shop favorites, and this one goes perfectly with my lemon loaf and marble loaf cake. Why spend extra money when you can make something just as good or better in your own kitchen?
To get the sweet flavor and light green color, I started with this pistachio loaf. Then I added a swirl of chocolate batter to create that gorgeous marble effect. Chocolate ganache and chopped pistachios give every slice that beautiful bakery case look.
Why You'll Love This Chocolate Pistachio Loaf Recipe
- Budget-friendly! You can make an entire loaf for less than the cost of one slice and a cup of coffee at Starbucks. Your wallet will thank you!
- Pretty marble swirl. Swirls of chocolate and pistachio batters make this loaf look beautiful and delicious.
- Chocolate topping. A rich chocolate topping and chopped nuts make every slice look like you bought it from the coffee shop. Your friends will be so impressed!
- Great any time of day. Pair it with your morning coffee, pack a slice for an afternoon snack, or serve it as dessert. Any way you slice it, this loaf is always a good idea.
Ingredients Needed
This chocolate pistachio quick bread comes together with simple ingredients. The nuts and chocolate give it that bakery-style look and taste. Scroll down to the printable recipe card for the exact amounts and detailed instructions.
- Granulated Sugar: Sweetens the batter without adding any extra flavor.
- Vegetable Oil: Adds richness and tenderness to the sweet bread. Choose a neutral oil like canola or avocado.
- Large Eggs: Help bind everything together and add moisture to the ingredients.
- Vanilla and Almond Extract: Adds a warm, rich flavor to the batter.
- All-Purpose Flour: Gives the loaf structure. Make sure to measure it correctly by spooning and leveling or using a kitchen scale.
- Instant Pistachio Pudding Mix: The secret ingredient! It adds a sweet, nutty flavor and gives the batter a subtle light green color.
- Baking Powder and Baking Soda: the combination of both gives this loaf a good rise as it bakes.
- Buttermilk: Provides extra moisture for the batter and a nice tangy flavor. In a pinch, you can use regular or whole milk with vinegar.
- Dark Cocoa Powder: Dutch-processed cocoa powder gives a richer, darker flavor.
- Strong Brewed Coffee: A small amount of hot coffee is used to bloom the cocoa powder, which deepens the chocolate flavor.
- Chocolate Ganache: Heavy cream and dark chocolate chips create a silky topping when heated in the microwave.
- Pistachio Nuts: Sprinkle chopped nuts on top for a pretty finish and a little crunch.
Fun Variations
- Add chocolate chips. Stir in ½ cup mini chocolate chips into the batter for extra chocolate goodness.
- Boost the green color. If you want a brighter color like the Starbucks pistachio loaf, add a few drops of green food coloring to the batter.
- Try a different topping. Add a powdered sugar glaze or white chocolate drizzles on top.
- Add a Nutella swirl. Use ¼ cup hazelnut spread instead of cocoa powder and coffee.
How To Make A Chocolate Pistachio Loaf
This loaf looks impressive, but it is actually really easy to make. Follow our easy step-by-step instructions.
- Make the pistachio batter. Mix the oil and sugar in a large bowl. Add the eggs and extracts, then mix again. Slowly add the dry ingredients to the butter mixture, alternating with the buttermilk, and mix until just combined.
- Make the chocolate batter. Scoop a small portion of the batter into a separate bowl. Stir the hot coffee and cocoa powder into a paste, stirring until smooth. Fold the cocoa mixture into the reserved batter.
- Layer and swirl. Spoon a third of the pistachio batter into a greased 9 by 5-inch loaf pan. Add dollops of the chocolate batter, then use a knife or skewer to gently swirl it together. Repeat two more times.
- Bake and cool. Place the pan in a preheated oven and bake until a skewer inserted in the center comes out with just a few moist crumbs. Let the bread cool in the pan for 10-15 minutes, then flip it out onto a wire rack to cool completely.
- Add the toppings. Heat the cream and chocolate in a microwave-safe bowl. Stir until melted. Spoon the topping over the cooled loaf. Sprinkle with chopped nuts immediately.
BruCrew Tips
- Do not overmix. Mix the wet and dry ingredients until just combined. Overmixing develops the gluten, making the loaf dense and tough.
- Bloom the cocoa. Do not skip the step of mixing the cocoa and hot coffee. It deepens the chocolate flavor and makes the swirl taste richer.
- Do not overswirl! Gently use a knife or skewer to make a few passes through the batter. Too many swirls will muddy the batter, and you will lose the marble effect.
- Cool completely. If the loaf is even slightly warm, the ganache will melt and slide right off instead of setting into a glossy layer.
- Chop the nuts into small pieces. The smaller pieces make the bread look prettier and are easier to bite into.
- Share with friends. Serves slices of pistachio bread with hot coffee or a salted caramel latte.
Storing and Freezing
On the Counter: Store the loaf in an airtight container at room temperature for 3-4 days.
In the Refrigerator: Cover the loaf tightly and refrigerate for 5-6 days. Let it come to room temperature before serving for the best texture.
In the Freezer: Wrap individual slices in plastic wrap and place in a freezer bag for up to 2 months. Thaw before serving. For best results, freeze the entire loaf with the ganache, then add it fresh after thawing.
More Quick Bread Recipes
- Sour Cream Banana Bread
- Orange Poppy Seed Bread
- Chocolate Zucchini Bread
- Pumpkin Pecan Bread
- Carrot Cake Bread
Do you love a recipe you tried from Inside BruCrew Life?
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Recipe
Chocolate Pistachio Loaf
This chocolate pistachio loaf is a homemade copycat that is honestly even better than the original. Swirls of pistachio and chocolate batter topped with a glossy ganache and chopped nuts make every slice absolutely beautiful. Skip the Starbucks line and make this quick bread at home instead.
Ingredients
For the Bread
- 1 cup granulated sugar
- ½ cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 cups all purpose flour (240g)
- 1 - 3.4 ounce box instant pistachio pudding
- 1 teaspoon table salt
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 cup buttermilk
- 2 tablespoons dark cocoa powder
- 4 teaspoons strong brewed coffee
For the Topping
- ½ cup dark chocolate chips
- ¼ cup heavy cream
- 2 tablespoon chopped pistachios
Instructions
- Preheat the oven to 350*F. Spray a 9x5 metal loaf pan with nonstick baking spray. Sprinkle the bottom and sides with granulated sugar, then tap out the excess.
- Mix the sugar and oil in a large bowl. Add the eggs and extracts and mix again.
- Stir together the flour, pudding mix, salt, baking powder, and baking soda in a separate bowl. Slowly add the dry ingredients to the sugar mixture, alternating with the buttermilk.
- Remove ¾ cup of batter and place it in a small bowl. Stir the coffee and cocoa powder together, then stir the mixture into the reserved batter, stirring until smooth.
- Spoon ⅓ of the pistachio batter into the prepared loaf pan. Drop ¼ cup of the chocolate batter in dollops over the batter. Gently swirl with a knife. Repeat this two more times with the remaining batter.
- Place the pan in the oven and bake 57-58 minutes, or until a skewer inserted in the center comes out with a few moist crumbs.
- Let the bread rest in the hot pan for 10-15 minutes, then flip it out onto a wire rack to cool completely.
- Place the chocolate chips and cream in a glass bowl and heat in the microwave for 45 seconds. Stir until smooth. Let it cool slightly, then spread on top of the cooled loaf. Sprinkle with the chopped pistachios, then let it set before slicing.
Notes
- Do not overmix. Mix the wet and dry ingredients until just combined. Overmixing develops the gluten and can make the loaf dense and tough.
- Bloom the cocoa. Do not skip the step of mixing the cocoa and hot coffee. It deepens the chocolate flavor and makes the swirl taste richer.
- Do not overswirl! Gently use a knife or skewer to make a few passes through the batter. Too many swirls will muddy the batter, and you will lose the marble effect.
- Cool completely. If the loaf is even slightly warm, the ganache will melt and slide right off instead of setting into a glossy layer.
- Chop the nuts into small pieces. The smaller pieces make the bread look prettier and are easier to bite into.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 456Total Fat: 19gSaturated Fat: 5gUnsaturated Fat: 14gCholesterol: 54mgSodium: 395mgCarbohydrates: 62gFiber: 3gSugar: 27gProtein: 8g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
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