Name: Triple Chocolate Pistachio Bread Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 box white or yellow cake mix (about 15.25 oz); 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; 1 cup semi-sweet chocolate chips; 1/4 cup heavy cream; 3 tbsp butter

Jump to Recipe

Introduction

This Triple Chocolate Pistachio Bread is a decadent treat that combines rich chocolate flavors with a subtle pistachio twist. Moist and studded with chocolate chips, it’s perfect for breakfast or dessert lovers looking for something a little special.

A close-up of one slice of cake with three visible layers, beginning with a light green layer with a soft texture mixed with darker brown chocolate swirls, followed by a thick, dark chocolate frosting layer that covers the outside and bottom of the slice and is studded with crushed green pistachio pieces, the cake is resting on a white plate with a silver fork beside it, all set on a white marbled surface with blurred warm tones in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: In a large bowl, stir together cake mix, pistachio pudding mix, eggs, sour cream, oil, and 1 1/2 cups of the mini chocolate chips. The mixture will be thick.
Step 2: Spread half the batter evenly into a well-greased tube or bundt pan.
Step 3: In a small bowl, whisk together granulated sugar, brown sugar, cocoa powder, and cinnamon to make the streusel mixture.
Step 4: Sprinkle half the streusel mixture over the batter in the pan, then swirl lightly with a knife.
Step 5: Spread the remaining batter over the streusel layer, then top with the remaining streusel mixture and swirl lightly again.
Step 6: Bake in a preheated 350°F (175°C) oven for 40-50 minutes, or until the edges are golden and a toothpick inserted near the center comes out clean.
Step 7: Remove the bread from the oven and let it cool for 10 minutes. Run a knife around the edges to loosen it, then invert onto a plate to cool completely. Avoid cooling the bread fully in the pan to prevent sticking.
Step 8: While the bread cools, prepare the ganache. In a microwave-safe bowl, combine 1 cup semi-sweet chocolate chips, heavy cream, and butter. Microwave in 20-second intervals, stirring between each, until melted and smooth.
Step 9: Drizzle the ganache over the cooled bread and sprinkle with the remaining 1/2 cup mini semi-sweet chocolate chips for garnish.
Step 10: Allow the ganache to set for 10-15 minutes before cutting and serving.

Tips & Variations

Use a bundt pan for an elegant shape and easy slicing.
Substitute almond pudding mix if pistachio is unavailable, though it will change the flavor profile.
Add chopped pistachios to the streusel topping for extra crunch and pistachio flavor.
For a dairy-free version, use non-dairy sour cream, butter substitute, and chocolate chips that are dairy-free.
If you don’t have a microwave, melt the ganache ingredients together gently over a double boiler.

Storage

Store the bread covered at room temperature for up to 3 days, or refrigerated for up to a week. Reheat slices gently in the microwave to bring back a soft texture. The ganache may firm up in the fridge; let the bread sit at room temperature for about 15 minutes before serving.

How to Serve

A close-up of a slice of marble cake with two visible layers of green and brown swirled together, showing a soft and moist texture with chocolate chips embedded throughout. The top of the cake is covered with a thick layer of dark chocolate frosting, sprinkled generously with chopped pistachios in green and brown hues. The slice rests on a white plate, with a silver fork placed next to it and a piece of pistachio on the plate near the fork. The background is softly blurred with bright pink flowers adding a pop of color, and the setting is on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread gluten-free?

You can try using a gluten-free cake mix and ensure the pudding mix is gluten-free; however, results may vary as the texture could be different.

Can this bread be frozen?

Yes, wrap the cooled bread tightly in plastic wrap and aluminum foil, then freeze. Thaw at room temperature before serving. Ganache topping is best added fresh after thawing.