Chocolate Espresso Pistachio Bread
A moist, rich quick bread that blends slightly bitter notes of chocolate and espresso powder with sugar, eggs and flour for a truly special treat. A favorite in my kids care packages when they were in college!
- 2 eggs
- 1/2 cup olive oil can use melted butter
- 1 1/2 cup all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 Tbsp espresso powder I love the espresso powder I get from King Arthur Flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup sugar
- 1 cup sour cream
- 1 tsp vanilla
- 3/4 cup pistachios finely chopped
- 1/2 cup chocolate covered espresso beans optional for garnish
Take eggs and butter (if you are using butter rather than oil) out of the refrigerator to come to room temperature. Preheat oven to 350ºF. Spray a 8 x 4-inch loaf pan with oil and sprinkle a handful of flour in the bottom and around the sides of the pan. Tilt and shake the pan to get it lightly coated with the flour and then tap out any excess flour onto the counter.
In a medium size bowl, whisk together the dry ingredients (flour, cocoa powder, espresso powder, baking powder, and salt). Set this aside.
In the bowl of a stand mixer, whisk together the eggs and the sugar until light and smooth. Add the oil (or butter), sour cream, and vanilla and mix until combined.
Add the dry ingredients to the bowl and mix until just combined (don't overmix). Fold in the pistachios.
Spoon the batter into the prepared pan. Sprinkle some chopped pistachios on top of bread. Bake in the center of the oven for 50 to 60 minutes, or until a knife inserted into the center of the bread comes out clean and not wet.
Cool the bread in the pan for 20 minutes and then invert onto a wire rack, turn right side up and cool completely before wrapping.
Calories: 409kcal | Carbohydrates: 46g | Protein: 7g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 46mg | Sodium: 152mg | Potassium: 352mg | Fiber: 4g | Sugar: 25g | Vitamin A: 229IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 2mg