Description
Indulge your sweet cravings with this Decadent Triple Chocolate Pistachio Bread, a rich and moist quick bread featuring a harmonious blend of semi-sweet, dark, and white chocolate combined with crunchy pistachios. Perfect as a dessert or a snack, this bread offers a luscious chocolate experience with a delightful nutty crunch in every bite.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup dark chocolate chunks
- 1/3 cup white chocolate chips
- 1/2 cup shelled pistachios, roughly chopped
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until fully combined and aerated.
- Combine Wet Ingredients: In a large bowl, mix granulated sugar, brown sugar, vegetable oil or melted butter, and eggs until the mixture is smooth and homogeneous.
- Add Buttermilk and Vanilla: Stir in the buttermilk and vanilla extract to the wet ingredients, blending well to incorporate all flavors.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined to avoid overmixing and ensure a tender crumb.
- Fold in Chocolate and Pistachios: Gently fold in the semi-sweet chocolate chips, dark chocolate chunks, white chocolate chips, and roughly chopped pistachios ensuring even distribution throughout the batter.
- Fill and Bake: Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula.
- Bake: Place in the preheated oven and bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached but no wet batter.
- Cool: Remove the bread from the oven and allow it to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely to room temperature.
- Serve: Once fully cooled, slice the bread and serve. Optionally, drizzle with melted chocolate or sprinkle flaky sea salt for added decadence.
Notes
- For extra indulgence, drizzle melted chocolate over the cooled bread or sprinkle flaky sea salt on top before baking for a delightful flavor contrast.
- This bread stays moist for several days when stored in an airtight container, making it great for make-ahead treats.
- Use either vegetable oil or melted butter depending on your preference for a lighter or richer flavor.
