Chocolate Pistachio Bread

This pistachio chocolate bread is delightfully sweet and light, like a grown up cinnamon roll.

Because I am the proud owner of a Costco sized bag of pistachios used previously here and here, I wanted to make something using pistachios. I have been on baking kick recently and done a number of cake like fruit breads, cakes, and cookies. We needed to do something different, and so
instead of a dense chocolate bread, I wanted to do a yeasty-puffy chocolate bread.

After googling around, I found a cinnamon roll type recipe for a chocolate pistachio roll. I figured I wasn’t entirely crazy for thinking it could work. Instead of making rolls though, I wanted to do a loaf. Instead of chocolate chips, I used baking cocoa and powdered sugar.

I love “doing the squares” which I don’t know if that is the official name, but it is so easy, but looks so cute. So I did that. But there was enough for two loaves, the other I did as a swirl.

Add then I added a glaze on top because everything is better with a little glaze. The swirl is great toasted with a little butter.

Chocolate Pistachio Bread

  • Yield: 2 loaves
  • Prep Time: 60 minutes
  • Cook Time: 25 minutes


  • For dough:
  • 1 and 2/3 cups milk
  • 8 tablespoons unsalted butter, softened
  • 5 and 1/2 cups all purpose flour, with extra for dusting and as needed
  • 1/3 cup sugar
  • 1 and 1/4 teaspoon salt
  • 6 and 3/4 teaspoon rapid rise yeast (3 packets if pre-packaged)
  • 2 large eggs
  • vegetable or canola oil, for greasing bowl
  • For filling:
  • 8 tablespoons unsalted butter, softened
  • 1 cup cocoa powder
  • 1 cup powdered sugar
  • 3/4 cup chopped pistachios
  • For glaze:
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 and 1/2 tablespoons milk


  1. For the dough: Melt butter in small saucepan. Add milk, and stir to mix. Cool slightly. Separately in a large bowl (the mixer bowl if using a mixer) combine dry ingredients: five cups flour, sugar, salt, and yeast. In a separate bowl, beat eggs, and then mix in the milk + butter. Add the wet ingredients to the dry, while mixing with the dough hook. Knead or mix using dough hook for 7-8 minutes. Add additional flour, by the tablespoon, if necessary to get the dough to form a ball (instead of sticking to the sides of the bowl). Once dough forms a ball, remove and place in an oiled bowl. Cover with plastic wrap and let rise, until double in size (about 30 minutes).

  2. For loafs: Line or grease two loaf pans. (parchment paper works nicely) In a bowl, gently mix cocoa and powdered sugar. Once dough has doubled in size, punch down and divide into two pieces. Roll out the first piece into a large sheet, cover with half of the butter, powdered sugar and cocoa mixture. Slice into 2 1/2 x 2 1/2 inch squares. Stack squares, and lay the stack down into your pan. Repeat with second piece of dough. Let loafs rest for about 15 minutes. Preheat oven to 400 degrees F. Bake for 20-22 minutes. Remove from oven to cool.

  3. For glaze: Mix powdered sugar, vanilla and milk. Drizzle on top of slightly cooled loafs.


Instead of doing the squares, you could roll the dough and either make a large roll loaf (bake about 35 minutes), or slice and make rolls or buns (bake 25 minutes).


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