This chocolate pistachio loaf is a refreshing is a refreshing change from banana bread! The chocolate batter is studded with mini semi-sweet chocolate chips and chopped roasted pistachios, and it bakes up in one loaf.
I love treats that aren't too sweet, and this recipe fits the bill. A slice with my morning coffee is my favorite way to enjoy it.
Quick Summary
- A not-too-sweet chocolate quick bread with crunchy roasted pistachios in every slice.
- Makes 24 slices at about 155 calories each.
- Freezes for up to 3 months, so you can bake ahead for holiday care packages.
- How to mix the batter gently so the loaf stays tender.
Key Ingredients
2% Milk: I use 2% milk for this bread. See Substitutions if you need it dairy-free.
Pistachios: Buy unsalted shelled pistachios and chop them yourself, or save time and buy them already chopped.
Mini Semi-Sweet Chocolate Chips: The small chips spread small bites of chocolate through every slice.
Unsweetened Cocoa: Gives the batter its chocolate flavor without adding more sugar.
How to Make Chocolate Pistachio Loaf
Heat the oven to 350°F and line a greased 9x5-inch loaf pan with parchment. Cream the sugar and butter until smooth, then beat in the eggs one at a time.
Whisk the dry ingredients in a separate bowl. Add them to the batter a little at a time, alternating with the milk and ending with the dry, and mix just until combined. Fold in the pistachios and chocolate chips.
Bake 60 to 70 minutes, until a toothpick comes out clean. Cool 10 minutes in the pan, then turn it out onto a rack and let it cool completely before slicing.
Substitutions
- Brown sugar can replace the granulated sugar for deeper flavor.
- For dairy-free, I like cashew milk because it's creamier than almond milk.
Variations
- Not a semi-sweet fan? Use white chocolate, peanut butter, or butterscotch chips intead.
- Try a different nut, and toss in some dried cranberries or cherries.
- A teaspoon or two of orange zest goes nicely with the chocolate.
Tips
- Bring cold ingredients to room temperature before mixing so the butter doesn't stay lumpy and the batter doesn't curdle.
- Overmixing makes the bread tough, so fold the dry ingredients in gently.
- Sprinkle extra chopped nuts on top before baking, or drizzle melted chocolate over the cooled loaf.
Storing Your Chocolate Pistachio Loaf
Room temperature: store bread in an airtight container up to 4 days..
Freezer: store in an airtight container or wrap individual slices in plastic wrap and store in an airtight bag up to 3 months.
Serve with..
Serve bread with a little bit of Whipped Cinnamon Honey Butter or Salted Maple Butter.
More Chocolate and Pistachio Bakes
If you're in the mood for more chocolate or pistachio, try one of these next.
When you make this recipe, please leave a ⭐⭐⭐⭐⭐ rating comment below to let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch so I can see your photos!
📖 Recipe
Chocolate Pistachio Bread
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Ingredients
- ⅔ cup granulated sugar
- ½ cup unsalted butter
- 1 cup 2% milk or milk of your choice
- 2 large eggs
- 1½ cups flour
- 1 cup chopped roasted pistachio nuts
- ½ cup mini semi sweet chocolate chips
- ⅓ cup unsweetened baking cocoa
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- cooking spray
Instructions
- Preheat oven to 350℉. Coat loaf pan with cooking spray and line with parchment paper. Set aside.
- In a large bowl, mix together sugar and butter with a hand held electric mixer until smooth and creamy.
- Add eggs, one at a time, beating until incorporated.
- In a separate mixing bowl, combine flour, baking cocoa powder, baking powder and salt.
- Add half of the milk to wet batter and mix on low speed, until well blended.
- Using a wooden spoon, stir in half of the dry ingredients, mixing until just combined. Repeat with remaining milk and dry ingredients, ending with the flour.
- Stir in pistachios and chocolate chips. Pour bread batter into prepared loaf pan.
- Bake for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan on wire rack.
- Loosen sides of loaf from pan using a butter knife. Remove bread from loaf pan to wire rack and cool completely before slicing.
Helen Chow-Chan says
What temperature do you bake the Pistachio Bread?
Shelby Law Ruttan says
Hi Helen, thanks for bringing this to my attention. The oven temperature should be 350 degrees F.
Rachael Yerkes says
Now this is a flavor combo I can get behind! Oh my yummy! I can't wait to try this.
Erica S (EricasRecipes.com) says
I have never seen pistachios in a quick bread! Love the idea - and with chocolate too YUM! This looks perfect to make ahead then enjoy for holiday breakfast.
Sandra Shaffer says
I would love to get a special delivery of this bread! I'm sure your son will feel the love you sent even with those missing pieces 🙂
Mary Ellen says
This bread looks amazing, I'm like you and rarely look at directions. Lucky son you have! I know he is going to love this....
Renee Paj says
This looks wonderful, I only wish pistachios weren't so darn expensive!
Sheena @ Hot Eats and Cool Reads says
I've never thought to put pistachios in bread, and with chocolate?? Yummy!
TriedandTasty.com says
Chocolate & Pistachios? Who knew! I've got a whole bag is pistachios that I need something to do with, this brea looks perfect!
Life Tastes Good says
I do so love chocolate and pistachios! That Christopher is a lucky boy even if there is a little bit missing haha Looking forward to the fudge recipe 🙂
bellini says
Your sons are very lucky to be gifted your goodies, whether a slice is missing or not;-)
April J Harris says
Love chocolate and love pistachios so your bread is perfect for me! Pinning 🙂
mealplanmaven says
What a yummy looking bread! Gotta put this one on my holiday baking list for sure!
Debbie says
This looks delicious. And Your photos on Pinterest? WOW! I can't wait to look thru your Homemade holiday gifts.
Have a great day.
Barbara Bakes says
What a fun quick bread for the holidays. I'm sure your gift packages are eagerly awaited.