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My Chocolate Pistachio Loaf is a playful spin on the classic marble cake. You get two batters swirled together in one incredible loaf. The texture is soft and tender thanks to the cake flour, buttermilk, and oil, and the flavor is just the right balance of cocoa, almond, and nutty pistachio. It’s a great choice for brunch, afternoon coffee, gifting, or whenever you want something a bit different.

Pistachio Chocolate loaf cut into slices.

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I make a lot of cakes around here. A lot. I have pretty much every flavor and variety that exists at this point, but when I went poking around to see if I had any with pistachio, I came up surprisingly empty. That’s when I set out to create a fun, delicious cake full of pistachio flavor, and what better way to complement it than adding chocolate?

If you love cake but want something a little more informal and with less work, a loaf cake is the perfect option. They are still sweet, tender, and work perfectly for dessert, but you can cut them into easy slices and there’s no frosting or icing required. Unless you want to serve some up on the side and drizzle it on top when serving.

Next, you’ll need to try my Strawberry Matcha Loaf, Carrot Cake Loaf, or this incredible Iced Lemon Loaf. All of these recipes are delicious options and work perfectly for a bring-along treat for your next party or celebration.

Here’s Why You’ll Love This Recipe

  • Beautiful: The marbled chocolate-and-green pistachio swirl makes each slice stand out.
  • Moist and tender: This is the perfect loaf to make ahead and enjoy for days.
  • Nutty and chocolatey: Big flavor, simple process, and works so well for fans of chocolate and nuts!
  • Easy to make: You don’t even need a mixer to make this recipe.
  • Perfect for sharing: It slices cleanly and looks great on a dessert tray or brunch table.

Ingredients You’ll Need

The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.

Ingredients for a chocolate pistachio loaf in separate containers on a white background.
  • Cake flour: Gives the loaf a soft, fine crumb. All-purpose flour can be substituted, but the texture will be slightly less delicate.
  • Granulated sugar: Sweetens the loaf and helps create a tender texture.
  • Baking powder: Make sure it’s fresh!
  • Kosher salt: Balances the sweetness and enhances the chocolate and pistachio flavors. Reduce or omit this if using salted pistachios.
  • Vegetable oil: Keeps the loaf moist and soft, even after a day or two.
  • Buttermilk: Adds moisture and a slight tang. You can use milk mixed with lemon juice or vinegar as a substitute.
  • Egg whites: Help give the loaf structure while keeping the crumb light.
  • Pistachios: Ground pistachios give the green layer its nutty flavor. Raw, unsalted pistachios work best.
  • Almond extract: Enhances the pistachio flavor.
  • Green food coloring: Optional, but it makes the pistachio batter a brighter green.
  • Unsweetened cocoa powder: Adds rich chocolate flavor. Dutch-process cocoa or natural cocoa will both work.
  • Vanilla extract: Adds depth to the chocolate batter. You can also use vanilla bean paste.

In Photos: How To Make A Chocolate Pistachio Loaf

Step 1: Prep & Preheat

Preheat your oven to 375°F. Lightly coat a 5-cup glass loaf pan with non-stick spray.

Step 2: Mix Dry Ingredients

Add the cake flour, sugar, baking powder, and salt to a large mixing bowl. Whisk until everything is well combined.

Mixing dry ingredients for chocolate pistachio loaf in a glass bowl.

Step 3: Add Wet Ingredients

Make a well in the center of the dry ingredients, then add the oil, buttermilk, and egg whites.

A well formed in the dry ingredients with the wet ingredients placed in it before whisking.

Whisk the wet ingredients in the center, gradually pulling in the dry ingredients from the sides until you have a smooth batter. Divide the batter in half and transfer one half to a medium bowl.

Whisking wet ingredients into the dry for a chocolate pistachio loaf.

Step 4: Separate and Flavor

Whisk the ground pistachios, almond extract, and green food coloring (if using) into one half of the batter.

Whisk the cocoa powder and vanilla extract into the other half.

Batter for chocolate pistachio loaf split into two bowls with pistachio and cocoa added before being whisked.

Step 5: Add To Pan

Spoon some pistachio batter into the loaf pan, then add some chocolate batter on top.

Batter for chocolate pistachio loaf being layered into a prepared loaf pan.

Keep alternating until you’ve used all the batter.

Batter for chocolate pistachio loaf in a prepared pan before being baked.

Step 6: Bake

Bake at 375°F for 15 minutes. Lower the oven to 350°F and keep baking until a skewer in the center comes out clean or with a few moist crumbs.

Let the loaf cool in the pan for 20 minutes, then turn it out onto a wire rack to cool completely before slicing.

Helpful Tips and Tricks

  • Finely grind the pistachios to blend them smoothly into the batter. A food processor is helpful for this step.
  • Avoid overmixing the batter after combining wet and dry ingredients, as this can make the loaf dense.
  • To get a more dramatic marble effect, alternate generous spoonfuls of each batter rather than spreading them out.
  • If the top browns before the center is done, loosely cover the loaf with foil for the last 30 minutes of baking.
  • Let the loaf cool fully before slicing. This helps the crumb set and makes for cleaner slices.
A close-up of a slice of pistachio cake on a plate with more pistachios.

More Pistachio Recipes

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Chocolate Pistachio Loaf

Servings: 10 slices
Prep Time: 40 minutes
Cook Time: 1 hour 25 minutes
Total Time: 2 hours 5 minutes
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Ingredients

Instructions
 

  • Preheat the oven to 375 degrees F and lightly mist a 5-cup glass loaf pan with non-stick spray.
  • Place the flour, sugar, baking powder, and salt in a large mixing bowl and whisk to combine.
  • Make a well in the center of the dry ingredients, and pour in the oil, buttermilk, and egg whites.
  • Starting in the center and working your way outward, whisk the liquid ingredients together, gradually drawing the dry ingredients into the mixture.
  • Transfer half the batter to a medium bowl and whisk in the ground pistachios, almond extract, and green food coloring (if using).
  • Whisk the cocoa powder and vanilla extract into the remaining batter.
  • Using a large serving spoon or trigger scoop, place some of the pistachio batter into the greased loaf pan.
  • Layer some of the chocolate batter on top, then repeat with more pistachio batter. 
  • Continue alternating until the pan is full and there is no remaining batter.
  • Bake for 15 minutes, then turn the oven temp down to 350 and continue to bake until a skewer inserted in the thickest part of the loaf comes out clean or with a few moist crumbs (approximately 65 to 75 minutes more).***
  • Cool for 20 minutes in the pan, then turn out onto a wire rack to cool completely before slicing.

Notes

*All-purpose flour can be substituted.  For more on cake flour, click here: What is Cake Flour?
**Or substitute 2 tablespoons of lemon juice or vinegar stirred into 1 cup of milk.  For more info on buttermilk, click here: How to Make Buttermilk.
***If the top of the loaf is browning too quickly, tent it with foil for the last 30 minutes of baking. 
Calories: 288kcal, Carbohydrates: 57g, Protein: 7g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 3mg, Sodium: 38mg, Potassium: 291mg, Fiber: 2g, Sugar: 32g, Vitamin A: 66IU, Vitamin C: 0.3mg, Calcium: 94mg, Iron: 1mg
Cuisine: American
Course: Breakfast, Brunch, Dessert, Snack
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.

Author

  • Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.

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