Chocolate Pistachio Loaf
Here, pistachios add flecks of green to the loaf. Look for the shelled variety in the baking aisle of supermarkets or in specialty stores. Or buy 2 cups (500 mL) unsalted pistachios and shell them yourself. Slice and serve this loaf with a cup of tea.
Servings: 1 loaf, about 12 slices
Ingredients:
| Nutritional Info | |
| Per slice: about | - |
| cal | 403 |
| pro | 7 g |
| total fat | 24 g |
| sat. fat | 12 g |
| carb | 44 g |
| fibre | 4 g |
| chol | 68 mg |
| sodium | 330 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 19% |
| vit A | 14% |
| vit C | 2% |
| folate | 15% |
-
1 cup (250 mL) shelled pistachios
3/4 cup (175 mL) butter, softened
1 cup (250 mL) granulated sugar
2 eggs
1 tbsp (15 mL) vanilla
1-3/4 cups (425 mL) all-purpose flour
1/2 cup (125 mL) cocoa powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
3/4 cup (175 mL) sour cream
1 cup (250 mL) chocolate chips
Preparation:
Line 9- x 5-inch (2 L) loaf pan with parchment paper, or grease; set aside.
Toast pistachios on rimmed baking sheet in 350°F (180°C) oven, stirring once, until fragrant, about 8 minutes. Place in clean towel and rub to remove as much of the skins as possible. Let cool.
Meanwhile, in bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time, beating well after each. Beat in vanilla. In separate bowl, sift together flour, cocoa powder, baking soda and salt. Stir into butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream. Sprinkle chocolate chips and pistachios over batter; fold in.
Scrape into prepared pan, smoothing top. Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 70 minutes. Let cool in pan on rack for 10 minutes. Turn out onto rack and let cool completely. (Make-ahead: Wrap with plastic wrap and store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 1 month.)
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