Chocolate Pistachio Loaf

 

This is a pretty cake, but it took me 87 minutes to bake! This is probably because I did not have a 9 x 5 pan. I wish it also had more of a pistachio flavor.

 Chocolate Pistachio Loaf (Starbucks Copycat Recipe) | The Recipe Critic

Ingredients 

• 1 ¾ cups all-purpose flour
• 1 (3.4-ounce) box instant pistachio pudding
• 1 teaspoon baking powder
• ¾ teaspoon salt
• 1 cup softened butter
• 1 ¼ cups granulated sugar
• 4 large eggs
• ½ teaspoon almond extract
• ½ cup buttermilk (used ½ cup milk and 1 teaspoon lemon juice)
• ¼ cup unsweetened cocoa powder
• ¼ cup hot water
• ¼ cup chopped pistachios

Instructions 

• Preheat the oven to 350 degrees Fahrenheit and grease a 9 x 5-inch loaf pan with nonstick cooking spray and line it with parchment paper. Set aside.
• In a large bowl, whisk together 1 ¾ cups all-purpose flour, 1 (3.4-ounce) box instant pistachio pudding, 1 teaspoon baking powder, and ¾ teaspoon salt.
• In the bowl of a stand mixer or a large bowl, cream together 1 cup softened butter and 1 ¼ cups granulated sugar until light and fluffy, about 3-4 minutes.
• Add 4 large eggs one at a time, blending well after each addition. Add ½ teaspoon almond extract and ½ cup buttermilk and beat until combined.
• Add the dry mixture to the wet mixture and mix until just combined.
• Remove 1 cup of the batter and place it in a small bowl. Mix ¼ cup unsweetened cocoa powder with ¼ cup hot water until smooth. Pour the cocoa mixture into the ½ cup of batter and mix until it is just combined.
• Alternate the two batters in the loaf pan, starting with the pistachio batter. Add ⅓ of the batter to the bottom of the pan. Dollop half of the chocolate batter on top. Repeat with another ⅓ of the pistachio batter. Dollop the remaining half of the chocolate batter on top. Finally, add the remaining ⅓ of the pistachio batter. Use a knife or skewer to swirl the batter together by dragging the knife through the pan in a zig-zag motion. Turn the pan 90 degrees and repeat.
• Top the batter with ¼ cup chopped pistachios and bake for 55-60 minutes, or until the top springs back when pressed and a toothpick comes out clean.