Chocolate Pistachio Loaf

Print Recipe

No ratings yet

Prep Time40

Cook Time1 25

Total Time2 5

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American

Keyword: chocolate pistachio cake, chocolate pistachio loaf, chocolate pistachio loaf cake, chocolate pistachio swirl loaf, pistachio chocolate cake, pistachio chocolate loaf, pistachio chocolate loaf cake, pistachio chocolate swirl loaf

Servings: slices

Calories: 288kcal

Ingredients

2 1/2 cups cake flour*
1 1/2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 cup vegetable oil
1 cup buttermilk**
2 egg whites large
1/2 cup pistachios ground (I used raw, unsalted pistachios. If you are using salted pistachios, you may want to decrease or eliminate the kosher salt.)
1/4 teaspoon almond extract
a few drops green food coloring optional
1/4 cup unsweetened cocoa powder (I used Dutched cocoa but natural will work too)
1/2 teaspoon vanilla extract or vanilla bean paste

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.

Nutrition