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Chocolate pistachio loaf on a parchment-lined cutting board. A couple of slices have been cut from the loaf of quickbread, showing the marbled interior.

Pistachio Chocolate Loaf

Chrysti Benner
Marbled pistachio chocolate loaf combines the best of both worlds, with classic nutty flavor paired with rich chocolate in a moist and tender quick bread.
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Prep Time 15 minutes
Cook Time 1 hour
Course Bread
Cuisine American
Servings 10 Servings
Calories 307 kcal

Equipment

Ingredients
  

  • 1/2 cup vegetable oil
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 10 tablespoons milk (divided)
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3.4 ounce box instant pistachio pudding mix
  • 2 tablespoons cocoa powder

Instructions
 

  • Preheat oven to 350F and grease a 9x4-inch loaf pan. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with an electric hand mixer), mix together oil and sugar until combined.
  • Add eggs, vanilla extract, and almond extract. Mix to combine.
  • In a separate mixing bowl, whisk together flour, baking powder, salt, and dry pudding mix.
  • With the mixer on low speed, gradually add half of the dry ingredients to the wet ingredients. Mix in 5 tablespoons of milk, then mix in the remaining half of the dry ingredients just until combined.
  • Measure out one cup of the batter and transfer it to another small mixing bowl. Set aside.
  • In a liquid measuring cup, whisk together 4 tablespoons of milk and the cocoa powder until combined. Add this mixture to the one cup of batter, stirring to incorporate.
  • Add one tablespoon of milk to the remaining green batter in the main mixing bowl, stirring to incorporate.
  • Layer the two batters in the loaf pan (I use a spoon to drop dollops of both colors of batter into the pan), then use a knife to gently swirl the batter (I make an "S" shape with the knife). Don't swirl too much or the batters will bleed together.
  • Bake in preheated oven for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
  • Let cool in the pan for about 10-15 minutes, then run a knife along the edge of the loaf to ensure it's loosened from the pan. Remove loaf from the pan and cool completely before slicing.

Notes

  • Leftover bread can be covered and stored at room temperature for up to 3-4 days. I like to use this loaf cake keeper.
  • If desired, you can add 1/4 cup chopped pistachios to the batter, or sprinkle some on top of the batter prior to baking.
  • For a more pronounced green color, you can add some drops of green food coloring.

Nutrition

Serving: 1gCalories: 307kcalCarbohydrates: 45gProtein: 4gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 35mgSodium: 338mgPotassium: 79mgFiber: 1gSugar: 25gVitamin A: 72IUCalcium: 65mgIron: 2mg
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