Chocolate Pistachio Pound Loaf

By MissiAnn

Makes 2 loaves

Ingredients

• Pistachio Batter:
• 1 3/4 cups all purpose flour
• 1/2 teaspoon salt
• 1 cup butter, room temperature.
• 1 cup sugar
• 2 large eggs
• 1 tablespoon vanilla
• 2 tablespoon pistachio paste
• Chocolate Batter:
• 1 cup all purpose flour
• 2/3 cup dark cocoa
• 1/2 teaspoon salt
• 1 cup butter, room temperature
• 1 cup sugar
• 2 large eggs
• 1 tablespoon vanilla

Preparation

Step 1

1. Preheat over to 350
2. Prepare the pistachio batter: on a large piece of parchment paper, sift together flour, salt. Set aside.
3. In a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until light and fluffy. Scrape down the sides of the bowl.
4. Add the eggs one at a time, and beat well after each addition. Scrape down the sides of the bowl. Add the vanilla and pistachio paste and beat to combine. Scrape down the sides of the bowl again.
5. Turn the mixer on low and slowly add the dry ingredients. Scrape down the sides of the bowl. Briefly mix again and then transfer batter to another bowl.
6. Prepare chocolate batter: Repeat steps 2 to 5 with the chocolate batter ingredients and soft cocoa along with the flour and salt.
7. Divide the batters between two loaf pans in a checker-board pattern. To do this place one scoop of chocolate batter and once scoop of pistachio batter next to each other at one end of the loaf pan. Continue to fill the pan with rows of scoops of bother batter, in alternate order to the batter in the row before. When loaf pag is full gently run a knife through the batter to create a swirl of the two flavors.
8. Bake in the preheated over for 35 to 40 minutes or until a wooden skewer inserted into the center comes our clean.
9. Remove from and oven and allow to cool slightly then transfer loaves to wire racks to cool completely.