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Triple Chocolate Pistachio Bread Recipe

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4.9 from 143 reviews

Indulge in a decadent Triple Chocolate Pistachio Bread featuring a moist chocolate pistachio-infused cake packed with semi-sweet chocolate chips, a cinnamon cocoa streusel swirl, and topped with a silky chocolate ganache. This richly flavored loaf combines the nutty essence of pistachio pudding with layers of chocolate chips and a luscious ganache glaze, making it a perfect dessert or sweet snack for chocolate lovers.

Ingredients

Scale

For Chocolate Pistachio Bread:

  • 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

For Ganache:

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

Instructions

  1. Prepare Batter: In a large bowl, combine the cake mix, instant pistachio pudding mix, eggs, sour cream, vegetable oil, and 1 1/2 cups of the mini semi-sweet chocolate chips. Stir well until the mixture is thoroughly combined and thick.
  2. Layer Batter in Pan: Grease a tube pan or bundt pan well. Spread half of the batter evenly into the prepared pan.
  3. Make Streusel: In a small bowl, whisk together granulated sugar, brown sugar, cocoa powder, and cinnamon to create the streusel mixture.
  4. Add Streusel Swirl: Sprinkle half of the streusel mixture evenly over the batter in the pan and gently swirl it through the batter with a knife.
  5. Top with Remaining Batter and Streusel: Spread the remaining batter into the pan and sprinkle with the remaining streusel mixture. Lightly swirl again with a knife for a marbled effect.
  6. Bake Bread: Place the pan in a preheated oven at 350°F (175°C) and bake for 40-50 minutes, or until the edges turn golden brown and a toothpick inserted near the center comes out clean.
  7. Cool Bread: Remove the bread from the oven and transfer it to a wire rack. Let it cool for 10 minutes, then run a knife around the edges to loosen the bread from the pan. Invert the bread onto a serving plate and allow it to cool completely. Avoid cooling it fully in the pan to prevent sticking.
  8. Prepare Ganache: In a small microwave-safe bowl, combine 1 cup of semi-sweet chocolate chips, 1/4 cup heavy cream, and 3 tablespoons butter. Microwave in 20-second intervals on high, stirring after each interval, until the chocolate is fully melted and the mixture is smooth. Be careful not to overheat to avoid scorching.
  9. Decorate Bread: Drizzle the prepared ganache over the cooled bread. Sprinkle the remaining 1/2 cup mini semi-sweet chocolate chips over the ganache for garnish.
  10. Set Ganache and Serve: Allow the ganache to set for 10-15 minutes before slicing and serving the bread.

Notes

  • Use a well-greased pan to prevent the bread from sticking.
  • Swirling the streusel mixture gently ensures a marbled effect without mixing completely.
  • Monitor the ganache closely when microwaving to avoid burning the chocolate.
  • This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For an extra nutty crunch, consider sprinkling chopped pistachios on top along with the chocolate chips.

Keywords: Chocolate pistachio bread, chocolate bread, pistachio pudding bread, chocolate dessert bread, chocolate ganache bread, bundt cake dessert

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