Starbucks Copycat Chocolate Pistachio Loaf
Starbucks dropped a new Chocolate Pistachio Loaf, and I was instantly obsessed. The pistachio flavor and that rich chocolate swirl had me determined to make my own version so I could skip the drive thru and bake it anytime.
Why This Copycat is a Keeper!
Secret Ingredient! The pistachio instant pudding mix. It contains modified food starch, which helps keep this bread super moist.
Chocolate + Pistachio: If you’ve been tempted by the Dubai chocolate craze, this loaf hits that same vibe in an easy, quickbread form.
Save Time & Money: You can make this delicious Starbucks loaf at home whenever the craving hits.
Chocolate Pistachio Loaf Ingredients
Use room temperature ingredients. This will ensure that the ingredients incorporate well and bake evenly.
Food Coloring: The pudding mix turns the batter light green. For a deeper Starbucks style color, add a drop or two of food coloring.
Hot water and cocoa. Mix the cocoa with hot water. This will ensure the cocoa mixture is smooth and lump free and will bloom the cocoa, enhancing the chocolate flavor.
Almond Extract: This helps enhance the pistachio flavor.
Starbucks Chocolate Pistachio Loaf Recipe
I was super excited when I saw Starbucks new spring menu had this chocolate pistachio loaf on it! I snagged it and worked on a recipe for you guys! It is spot on and totally worth baking! You also need to try my Starbucks Lemon Loaf and Gingerbread Loaf.
Prep: Preheat the oven to 350°F and grease a 9 x 5-inch loaf pan with nonstick cooking spray and line with parchment paper. Set aside. In a large bowl, whisk together all-purpose flour, 1 box instant pistachio pudding, baking powder, and salt.
Mix: In the bowl of a stand mixer or a large bowl, cream together softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, blending 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 just combined.
Chocolate Swirl Mixture: Remove 1 cup of the batter and place in a small bowl. Mix cocoa powder with hot water until smooth. Pour the cocoa mixture into the 1 cup of batter and mix until it is just combined.
Layer: Add ⅓ of the pistachio batter to the pan, then dollop on half the chocolate batter. Repeat with another ⅓ pistachio and the remaining chocolate batter, then top with the last ⅓ pistachio. Swirl with a knife in a zigzag, rotate the pan 90°, and zigzag once more.
Bake: Top the batter with chopped pistachios, then bake for 55-60 minutes. Or until the top of the loaf springs back when pressed, or a toothpick inserted in the center comes out clean.
Alyssa’s Pro Tip
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 Loaf
Ingredients
Instructions
Notes
Room Temperature: Store in an airtight container at room temperature for up to 4 days.
Freezer: Cool completely, then wrap tightly in plastic wrap and place in a freezer bag. Freeze whole or sliced for up to 3 months.
Make ahead: Assemble the batter in the loaf pan, cover, and refrigerate until ready to bake, up to 24 hrs. Add about 5 minutes to the bake time.