Starbucks came out with a new Chocolate Pistachio Chunk and I was instantly hooked. With pistachio flavor rich chocolate swirl Have I made up my mind? make my own version So I could skip the drive and bake whenever I wanted.
Why this copycat is a keeper!
- Secret ingredient! Pistachio instant pudding mix. It contains modified food starch, which helps keep the bread very moist.
- Chocolate + Pistachio: If you’ve been tempted by Dubai’s chocolate craze, this is a quick and easy way to get that same vibe in bread form.
- Save time and money: You can make delicious Starbucks bread at home whenever the craving strikes.
Chocolate Pistachio Chunk Ingredients
- Use ingredients that are at room temperature. This will help the ingredients mix well and bake evenly.
- Food coloring: When you mix the pudding, the batter will turn light green. For a darker, Starbucks-style color, add a drop or two of food coloring.
- Hot water and cocoa. Mix cocoa with hot water. This will help the cocoa mixture become smooth and lump-free and allow the cocoa to bloom, enhancing the flavor of the chocolate.
- almond extract: Enhances the flavor of pistachios.
Starbucks Chocolate Pistachio Loaf Recipe
I was really excited to see that Starbucks’ new spring menu included chocolate pistachio chunks! I’ve snatched it up and prepared a recipe for you! It has a place and is worth baking! Be sure to try Starbucks Lemon Loaf and Gingerbread Loaf.
- prep: Preheat oven to 350°F and coat a 9 x 5-inch loaf pan with nonstick cooking spray and line with parchment paper. Set aside. In a large bowl, mix together all-purpose flour, 1 box of instant pistachio pudding, baking powder, and salt.
- mix: In a stand mixer or large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes. Add eggs, one at a time, mixing well after each addition. Add almond extract and buttermilk and beat until combined.
- Combine: Add the dry mixture to the wet mixture and mix until combined.
- Chocolate Swirl Mixture: Remove 1 cup of dough and place in a small bowl. Mix cocoa powder with hot water until smooth. Pour the cocoa mixture into 1 cup of batter and mix until well combined.
- floor: Add ⅓ of the pistachio batter to the pan, then dollop with half of the chocolate batter. Repeat with another ⅓ pistachios and the remaining chocolate batter, then top with the final ⅓ pistachios. Stir in zigzags with a knife, rotate the pan 90° and zigzag again.
- baking: Top the dough with chopped pistachios and bake for 55-60 minutes. Or press on the top of the bread until it pops out, or insert a toothpick in the center and it comes out clean.
Alyssa’s Expert Tips
Loaf pan: If you don’t have a 9 x 5 inch pan, you can use two 8 x 4 inch loaf pans.
Chocolate Pistachio Chunks
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ingredient
- 1 ½ cup all purpose flour
- 1 (3.4 ounces) Boxed Instant Pistachio Pudding
- 1 teaspoon baking powder
- ⅔ teaspoon salt
- 1 cup softened butter
- 1 ¼ cup granulated sugar
- 4 large in size egg
- ½ teaspoon almond extract
- ½ cup Buttermilk
- ¼ cup cocoa powder
- ¼ cup hot water
- ¼ cup chopped pistachios
guideline
- Preheat oven to 350 degrees F. Coat a 9 x 5-inch loaf pan with nonstick cooking spray and line with parchment paper. Set aside.
- Mix together in a large bowl. 1 ½ cups all-purpose flour, 1 box (3.4 ounces) instant pistachio pudding, 1 teaspoon baking powderand ¼ teaspoon salt.
- Add the cream to a stand mixer or large bowl and mix. 1 cup soft butter and 1 ¼ cups granulated sugar Cook until light and fluffy, about 3 to 4 minutes.
- add 4 large eggs Add one at a time, mixing well after each addition. add ½ teaspoon almond extract and ½ cup buttermilk Beat until combined.
- Add the dry mixture to the wet mixture and mix until combined.
- Remove 1 cup of dough and place in a small bowl. mix ¼ cup cocoa powder with ¼ cup hot water until smooth. Pour the cocoa mixture into ½ cup batter and mix until well combined.
- Starting with the pistachio batter, alternate adding two batters to the loaf pan. Add ⅓ of the batter to the bottom of the pan. Place half of the chocolate batter on top. Repeat with 1/3 more pistachio batter. Place the remaining half of the chocolate batter on top. Lastly, add the remaining ⅓ of the pistachio batter. Using a knife or skewer, mix the batter by dragging the knife through the pan in a zigzag motion. Rotate the fan 90 degrees and repeat.
- on the dough ¼ cup chopped pistachios Bake for 55-60 minutes, or until the top springs back when pressed and a toothpick comes out clean.
memo
- Room Temperature: Store in an airtight container at room temperature for up to 4 days.
- Freezer: After it has completely cooled, wrap it tightly in plastic wrap and place it in the freezer. Freeze whole or sliced for up to 3 months.
- Prepare in advance: Gather batter into loaf pan, cover, and refrigerate for up to 24 hours until ready to bake. Add about 5 minutes to the baking time.
nutrition
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