If you’ve spotted the chocolate pistachio loaf at Starbucks lately, this homemade version is a fun way to enjoy those same flavors at home. This marbled chocolate pistachio bread is soft, full of flavor, and downright pretty!
Ribbons of rich chocolate run through a lightly sweet pistachio bread. Pistachio pudding mix gives the loaf its beautiful green color and subtle nutty flavor, while the chocolate batter is swirled throughout to create a pretty marbled effect in every slice.
It’s the kind of quick bread that feels perfect with a cup of coffee in the morning or as an afternoon treat. Slice it thick, enjoy it slightly warm, and you’ve got a cozy homemade bake that feels extra special!
Marbled Chocolate Pistachio Bread
Ingredients
1 1/2 cups (190g) all-purpose flour
1 1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (113g) butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1/2 cup (120g) sour cream or plain yogurt, at room temperature
1 teaspoon vanilla extract
1 3.4 oz package (96g) pistachio pudding mix
1/4 cup (22g) unsweetened cocoa powder
1/2 cup (4oz) milk, at room temperature
Directions
1. Preheat oven to 350°F and line a 9×5 loaf pan with parchment paper. Be sure there is an overhang of parchment so you can lift your baked loaf out of the pan easily.
2. In a small bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream butter and sugar until fluffy. Add eggs, sour cream or yogurt, and vanilla extract. Gently fold in the dry ingredients until just combined.
4. Divide the batter into two medium bowls. For the pistachio mix, stir in the pudding mix and 1/4 cup of the milk.
5. For the chocolate mix, stir in the cocoa powder and the rest of the milk (1/4 cup).
6. Drop alternating dollops of the pistachio and chocolate batter into the pan. Use a butter knife to swirl the batter in a “figure-8” motion. Be careful not to over-mix!
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.. Cool for a few minutes in the pan and then, using the parchment paper overhang, lift the bread onto a cooling rack.
8. Cool for an hour, slice, and enjoy! The bread will stay fresh for 2-4 days when wrapped tightly with plastic wrap or foil and stored at room temperature in a zip-top bag or airtight container.
Living My Full Life 
I definitely like both flavors, and I know first hand that bread is perfect!
I don’t often get a baked treat from any coffee shops, but DD’s coffee rolls are one of my favorites.
Thanks for the recipe!
love you,
Madre