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Triple Chocolate Pistachio Bread Recipe

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★★★★★

4.7 from 78 reviews

This decadent Triple Chocolate Pistachio Bread combines moist cake mix and instant pistachio pudding for a rich, flavorful loaf. Swirled with a cinnamon cocoa streusel and studded with mini semi-sweet chocolate chips, this loaf is finished with a luscious homemade ganache and extra chocolate chips for garnish. Perfect for chocolate lovers seeking a unique twist with a nutty pistachio undertone.

Ingredients

Scale

For chocolate pistachio bread:

  • 1 box white or yellow cake mix
  • 3.4 oz. box instant pistachio pudding mix
  • 4 large eggs
  • 1 cup sour cream
  • 1/4 cup vegetable or canola oil
  • 2 cups mini semi-sweet chocolate chips, divided
  • 1/3 cup granulated sugar
  • 3 tbsp packed brown sugar
  • 2 tbsp cocoa powder
  • 1 tsp cinnamon

For ganache:

  • 1 cup semi sweet chocolate chips
  • 1/4 cup heavy cream
  • 3 tbsp butter

Instructions

  1. Prepare the batter: In a large bowl, thoroughly stir together the cake mix, pistachio pudding mix, eggs, sour cream, vegetable oil, and 1 1/2 cups of mini semi-sweet chocolate chips until fully combined. The mixture will be thick and dense.
  2. Layer the batter: Grease a tube pan or bundt pan well, then spread half of the batter evenly into the pan.
  3. Make the streusel: In a small bowl, whisk together granulated sugar, brown sugar, cocoa powder, and cinnamon until combined.
  4. First streusel layer: Sprinkle half of the streusel mixture evenly over the batter in the pan, then lightly swirl it into the batter with a knife to create a marbled effect.
  5. Add remaining batter: Spread the remaining batter evenly on top of the streusel layer in the pan.
  6. Top with streusel: Sprinkle the remaining streusel mixture over the batter and swirl lightly again with a knife for a layered look.
  7. Bake: Place the pan in a preheated oven at 350°F (175°C) and bake for 40 to 50 minutes, or until the edges are golden and a toothpick inserted near the center comes out clean.
  8. Cool the bread: Remove the pan from the oven and place it on a wire rack. After 10 minutes, run a knife around the edges to loosen the bread, then invert it onto a serving plate to cool completely. Avoid cooling the bread fully in the pan to prevent sticking.
  9. Prepare the ganache: In a small microwave-safe bowl, combine 1 cup semi-sweet chocolate chips, heavy cream, and butter. Microwave on high in 20-second intervals, stirring after each, until the chocolate is melted and the mixture is smooth. Be careful not to overheat the chocolate to avoid scorching.
  10. Finish the bread: Drizzle the ganache evenly over the cooled bread. Sprinkle the remaining 1/2 cup mini semi-sweet chocolate chips on top as garnish. Allow the ganache to set for 10 to 15 minutes before slicing and serving.

Notes

  • Use a well-greased tube or bundt pan for easy removal of the bread.
  • Swirling the streusel gently creates beautiful marbling and texture.
  • Make sure not to overheat the ganache in the microwave to prevent burning.
  • Allow ganache to set fully for clean slices and optimum flavor.
  • This bread keeps well at room temperature for 2 days or refrigerated up to 5 days.

Keywords: chocolate pistachio bread, pistachio bread, chocolate bread, cake mix bread, chocolate chip bread, chocolate ganache bread, bundt cake, dessert bread

Find it online: https://tastemadebyclara.com/triple-chocolate-pistachio-bread-recipe/