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Starbucks just dropped a new Chocolate Pistachio Loaf, and I instantly became obsessed. Pistachio flavor and that Rich chocolate swirl I’ve decided to Make my own version So I can skip the road and bake it anytime.
Why is this imitator a keeper!
- Secret ingredient! Instant pudding mix with pistachios. It contains modified food starch, which helps keep this bread extra moist.
- Chocolate + pistachio: If you’re drawn to Dubai’s chocolate craze, this loaf has the same feel in easy, quick baking form.
- Save time and money: You can prepare a delicious Starbucks loaf at home whenever you feel like it.
Ingredients for chocolate pistachio loaf
- Use room temperature ingredients. This will ensure that the ingredients are well combined and baked evenly.
- Food coloring: Pudding mixture turns bright green. For a deeper color like Starbucks, add a drop or two of food coloring.
- Hot water and cocoa. Mix cocoa with hot water. This will ensure that the cocoa mixture is smooth and lump-free and the cocoa will bloom and enhance the chocolate flavour.
- Almond extract: This helps enhance the flavor of the pistachios.
I was so excited when I saw that Starbucks’ new spring menu had a chocolate pistachio loaf! I snagged and made a recipe for you guys! It’s absolutely a place worth baking! You also need to try the Starbucks Lemon Loaf and Gingerbread Loaf.
- Preparatory: Preheat oven to 350 degrees F. Grease a 9 x 5-inch loaf pan with nonstick cooking spray and line with parchment paper. Set aside. In a large bowl, whisk together all-purpose flour, 1 package instant pistachio pudding, baking powder, and salt.
- mix: In the bowl of a stand mixer or large bowl, cream the softened butter with granulated sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition. Add almond extract and yogurt and whisk until blended.
- collects: Add the dry mixture to the wet mixture and mix until combined.
- Chocolate swirl mixture: Remove 1 cup of the mixture and place it in a small bowl. Mix cocoa powder with hot water until the mixture is smooth. Pour the cocoa mixture into 1 cup of the mixture and mix until the ingredients are combined together.
- layer: Add a third of the pistachio mixture to the pan, then add half the chocolate mixture. Repeat with another ⅓ pistachios and remaining chocolate mixture, then top with the last ⅓ pistachios. Rotate the knife zigzag, rotate the pan 90 degrees, then rotate it zigzag again.
- bread: Cover the dough with chopped pistachios, then bake for 55-60 minutes. Or until the top of the loaf springs back when pressed, or until a toothpick inserted into the center of the loaf comes out clean.
Alyssa’s pro advice
Loaf pan: If you don’t have a 9″ x 5″ pan, you can use two 8″ x 4″ loaf pans.
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- 1 ¾ Cups All-purpose flour
- 1 (3.4 oz) A box of instant pistachio pudding
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 1 cup Softened butter
- 1 ¼ Cups Granulated sugar
- 4 big egg
- ½ teaspoon Almond extract
- ½ cup Yogurt
- ¼ cup Cocoa powder
- ¼ cup Hot water
- ¼ cup Chopped pistachios
Preheat the oven to 350 degrees F. Grease a 9 x 5-inch loaf pan with nonstick cooking spray and line with parchment paper. Set aside.
In a large bowl, whisk the ingredients together 1 ¾ cup all-purpose flour, 1 (3.4 ounce) package instant pistachio pudding, 1 teaspoon baking powderand ¾ teaspoon salt.
In a stand mixer or large bowl, mix together the cream 1 cup soft butter and 1 ¼ cup granulated sugar Even y Get light and fluffy, for 3-4 minutes.
He adds 4 large eggs One at a time, mixing well after each addition. He adds ½ teaspoon of almond extract and ½ cup yogurt And beats until combined.
Add the dry mixture to the wet mixture and mix until combined.
Remove 1 cup of the mixture and place it in a small bowl. mix A quarter cup of cocoa powder with A quarter cup of hot water Until smooth. Pour the cocoa mixture into half a cup of the mixture and mix until the ingredients are combined.
Alternate the two mixtures in the loaf pan, starting with the pistachio mixture. Add a third of the mixture to the bottom of the pan. Place half of the chocolate mixture on top. Repeat with another third of the pistachio mixture. Place the remaining half of the chocolate mixture on top. Finally, add the remaining third of the pistachio mixture. Use a knife or skewer to stir the mixture together by dragging the knife through the pan in a zigzag motion. Turn the pan 90 degrees and repeat.
Top the mixture with A quarter cup of chopped pistachios Bake for 55 to 60 minutes, or until the top comes back clean when pressed and a toothpick comes out clean.
Storage and advance instructions
- Room temperature: Store in an airtight container at room temperature for up to 4 days.
- Freezer: Cool completely, then wrap tightly in plastic wrap and place in a freezer bag. Freeze them whole or cut up for up to 3 months.
- Move forward: Assemble the mixture into a loaf pan, cover, and refrigerate until ready to bake, up to 24 hours. Add about 5 minutes to the baking time.
Calories: 4340KcalCarbohydrates: 535gprotein: 64gfat: 228gSaturated fat: 129gPolyunsaturated fats: 16gMonounsaturated fats: 65gTrans fats: 8gCholesterol: 1245mgSodium: 5442mgPotassium: 1389mgFiber: 17gsugar: 349gVitamin A: 7085IUVitamin C: 2mgCalcium: 649mgiron: 19mg
Nutritional information is calculated automatically, so should only be used as an estimate.
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About Alyssa Rivers
Alyssa Rivers is the author of The Tried and True Cookbook, a professional food photographer and an experienced recipe developer. With a passion for cooking, her tried-and-true recipes have been featured on Good Morning America, Today Food, Buzzfeed, and more.
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