Chocolate-Pistachio Bread

 Chocolate-Pistachio Bread

    Okay, so I was excited about making this bread. However, it did not turn out moist as I had hoped it would.  The friend I gave it to said she liked it though. We enjoyed slices over dinner last night and I do feel it would be yummy with hot coffee or tea. It would be yummy served warm with a scoop of ice cream and hot fudge on top. So that would be my serving suggestion, serve warmed with ice cream and hot fudge sauce. The recipe is in my Betty Crocker The Big Book of Bread from 2013. Try it and see what you think. 

Ingredients:

2/3 cup sugar

1/2 cups butter, melted

3/4 cup milk

1 1/2 cups flour

1 cup chopped pistachios

1/2 cups semisweet chocolate chips (I substituted chopped dark chocolate and milk chocolate kisses)

1/3 cup unsweetened cocoa powder

2 tsp baking powder

1/4 tsp salt

sugar crystals for topping if desired

Directions:

Heat oven to 350 degrees F. Grease the bottom of a 9x5 inch glass or shiny metal loaf pan. Do not use a dark colored pan (It will make the bread burn around the edges). Mix sugar, butter, milk and egg in a large bowl. Mix until thoroughly blended. Add in your dry ingredients, stirring until well combined. Bake for 60 to 70 minutes. Remove and cool in pan on a baking rack for ten minutes. Run a knife around the loaf to loosen. Remove loaf from pan and let it cool completely on the baking rack. Wrap tightly if you are not going to eat immediately. This will last up to four days at room temperature or refrigerated. 

Chocolate-Pistachio Bread

Chocolate-Pistachio Bread