Chocolate Pistachio Swirl Bread

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Soft, moist chocolate pistachio swirl bread ribboned with rich chocolate and creamy pistachio butter, topped with chopped pistachios. A homemade copycat of the Starbucks loaf with the prettiest marbled swirls in every slice.

Prep Time20

Cook Time1

Total Time1 20

Course: Breads

Cuisine: American

Keyword: buttermilk, chocolate, loaf, pistachios, quick bread, Starbucks, swirl

Servings: slices

Calories: 379kcal

Author: Kim Lange

Equipment

9x5 loaf pan
Parchment paper
Mixing bowls
Whisk
Knife or skewer for swirling

Ingredients

Dry Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt

Wet Ingredients

½ cup neutral oil (canola, vegetable, or light olive oil)
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon almond extract
½ cup pistachio butter
¾ cup buttermilk

Chocolate Swirl

2 tablespoons cocoa powder
2 tablespoons hot water
2 tablespoons sugar (optional, for a sweeter chocolate layer)

Pistachio Swirl

¼ cup pistachio butter
1 to 2 tablespoons milk or cream, to loosen
1 tablespoon sugar (optional)

Topping

¼ to ⅓ cup chopped pistachios

Instructions

Make the Bread

Preheat the oven to 350°F and grease and line a 9x5 loaf pan with parchment paper, leaving overhang on the sides.
Whisk together 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt until combined.
In a large bowl, whisk 1/2 cup oil and 1 cup sugar until smooth. Whisk in 2 eggs one at a time, then add 1 teaspoon almond extract, 1/2 cup pistachio butter, and 3/4 cup buttermilk.
Add the dry ingredients to the wet and stir until just combined. Scoop out 1 cup of batter for the chocolate swirl and 1/2 cup for the pistachio swirl. The rest stays as the base batter.

Make the Swirls

Stir 2 tablespoons cocoa powder and 2 tablespoons hot water into a smooth paste. Mix it into the reserved 1 cup of batter, adding 2 tablespoons sugar if desired.
Stir 1/4 cup pistachio butter with 1 to 2 tablespoons milk or cream until smooth. Mix it into the reserved 1/2 cup of batter, adding 1 tablespoon sugar if desired.

Layer and Bake

Pour half the base batter into the pan. Dollop the chocolate batter over it, then the pistachio batter, then top with the remaining base batter. Drag a knife through in a figure-eight motion to swirl gently.
Sprinkle 1/4 to 1/3 cup chopped pistachios on top. Bake for 55 to 65 minutes, until a toothpick comes out clean or with a few moist crumbs.
Cool the loaf fully before slicing so the crumb sets up.

Don't overmix the base batter. Stir just until the flour disappears for a soft, tender crumb.

Swirl gently with just a few figure-eight passes. Over-swirling blends the chocolate and pistachio into one muddy color.

Notes

Storage: Store at room temperature in an airtight container or wrapped tightly in plastic wrap for up to 4 days. Wrap individual slices and freeze for up to 3 months; thaw at room temperature.

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