Chocolate Pistachio Bread Recipes

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CHOCOLATE-PISTACHIO BREAD



Chocolate-Pistachio Bread image

Love chocolate? Indulge one sweet and nutty slice at a time.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h20m

Yield 24

Number Of Ingredients 11

2/3 cup granulated sugar
1/2 cup butter or margarine, melted
3/4 cup milk
1 egg
1 1/2 cups Gold Medal™ all-purpose flour
1 cup chopped pistachio nuts
1/2 cup semisweet chocolate chips
1/3 cup unsweetened baking cocoa
2 teaspoons baking powder
1/4 teaspoon salt
Decorator sugar crystals, if desired

Steps:

  • Heat oven to 350°F. Grease bottom and sides of 9x5-inch loaf pan with shortening.
  • In large bowl, mix granulated sugar, butter, milk and egg until well blended. Stir in remaining ingredients except sugar crystals. Pour into pan. Sprinkle with sugar crystals.
  • Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing.

Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Slice, Sodium 100 mg, Sugar 8 g, TransFat 0 g

CHOCOLATE PISTACHIO BREAD



Chocolate Pistachio Bread image

Make and share this Chocolate Pistachio Bread recipe from Food.com.

Provided by KeyWee

Categories     Quick Breads

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 11

2/3 cup sugar
1/2 cup butter, melted
3/4 cup milk
1 egg
1 1/2 cups all-purpose flour
1 cup chopped pistachio nut
1/2 cup semi-sweet chocolate chips
1/3 cup baking cocoa
2 teaspoons baking powder
1/4 teaspoon salt
decorating sugar (for topping) (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Grease bottom and sides of a 9x5x3 loaf pan with shortening.
  • Mix sugar, butter, milk and egg in a large bowl until well blended.
  • Stir in remaining ingredients, except decorating sugar.
  • Pour batter into loaf pan.
  • Sprinkle with decorating sugar, if desired.
  • Bake 50 to 55 minutes or until toothpick inserted in center of loaf comes out clean.
  • Cool 10 minutes in pan.
  • Loosen sides of loaf from pan and remove loaf to a wire rack to cool.
  • Cool 2 hours before slicing.

CHOCOLATE-ESPRESSO-PISTACHIO BISCOTTI



Chocolate-Espresso-Pistachio Biscotti image

I had some pistachios in the freezer that I needed to use up and I developed this recipe. I think it came out quite nicely, not too sweet. Hazelnuts or almonds can be substituted for the pistachios (make sure to toast them first). Let me know what you think!

Provided by evelynathens

Categories     Dessert

Time 1h10m

Yield 40 biscotti

Number Of Ingredients 14

3 1/2 cups flour, plus up to
2 tablespoons more flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 1/2 teaspoons cinnamon
1/2 teaspoon clove
4 tablespoons cocoa powder
3 teaspoons espresso powder (I use Nescafe)
1/3 cup water
3 large eggs
1/2 cup olive oil
1 1/2-2 cups pistachios

Steps:

  • Preheat oven to 350 degrees F.
  • Grease a large rectangular baking pan with a light coating of olive oil.
  • Sift all dry ingredients together.
  • In small bowl, dissolve espresso powder in 1/3 cup water.
  • Add eggs and olive oil and beat with a whisk until well-combined.
  • Pour wet ingredients into dry, add pistachios and (yes, I do this by hand) start mixing the flour gently into the liquids until all the ingredients have been incorporated and you have a malleable dough.
  • If the dough is a bit sticky, sprinkle over 1 tablespoonful of flour and turn dough into the flour to coat.
  • Knead the flour in.
  • The dough should now be malleable without being sticky.
  • If it is still sticky, repeat with another tablespoonful of flour.
  • Cut dough into 3 equal pieces and shape into logs that are about 12 inches long and 2 ½ inches wide (every person’s logs are slightly different – they will spread while baking so have a good distance between them).
  • Bake for 30 minutes.
  • The biscotti will have risen only slightly, spread out some, and have a cracked surface.
  • Cool completely.
  • Preheat oven to 300 degrees F.
  • With a serrated bread knife and a straight, downwards motion, cut biscotti at just under ½ inch intervals on the diagonal.
  • (this will leave you with 6 not-so-nice-looking end pieces that you can munch on there and then) Place the pieces, cut side down, back in the baking pan.
  • Not all the pieces may fit, in which case you’ll have to bake a second pan's worth after the first.
  • Staggering two pans is not suggested unless you have a convection oven and can use that feature to make sure there is even heat distributed within the oven.
  • Bake 15 minutes, turn pieces over, bake 15 minutes longer.
  • Cool completely and keep in an airtight container.

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