Chocolate Pistachio Orange-Loaf
This deliciously moist and cake-like loaf is great with a cup of coffee or tea as a snack or a dessert after a meal.
Yield
16 servingsPrep
15 minCook
70 minReady
1½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
sugar
|
|
| ¼ | cup |
butter
softened, or half canola oil and half butter |
|
| 2 | large |
eggs
|
|
| 1 ½ | cups |
sour cream, light
|
|
| 1 | teaspoon |
orange zest
fresh and grated |
|
| 1 | tablespoon |
orange extract
|
*
|
| 3 | cups |
all-purpose flour
or half whole wheat and half white flour |
|
| 1 ½ | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| ¾ | teaspoon |
baking soda
|
|
| 1 | cup |
chocolate chips (semi-sweet)
|
*
|
| ½ | cup |
pistachio nuts
finely chopped |
|
| Glaze | |||
| ½ | cup |
powdered sugar
|
|
| 2 ½ | teaspoons |
orange juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
sugar
|
|
| 59 | ml |
butter
softened, or half canola oil and half butter |
|
| 2 | large |
eggs
|
|
| 355 | ml |
sour cream, light
|
|
| 5 | ml |
orange zest
fresh and grated |
|
| 15 | ml |
orange extract
|
*
|
| 7.1E+2 | ml |
all-purpose flour
or half whole wheat and half white flour |
|
| 7.5 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 3.8 | ml |
baking soda
|
|
| 237 | ml |
chocolate chips (semi-sweet)
|
*
|
| 118 | ml |
pistachio nuts
finely chopped |
|
| Glaze | |||
| 118 | ml |
powdered sugar
|
|
| 13 | ml |
orange juice
|
|
Directions
Heat oven to 350℉ (180℃).
In large bowl, combine sugar and butter.
Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes).
Add eggs; continue beating until well mixed (1 to 2 minutes).
Add light sour cream, grated orange peel and orange extract.
Continue beating, scraping bowl often, until creamy (about 1 minute).
Add flour, baking powder, salt and baking soda.
Continue beating, scraping bowl often until just mixed (about 1 Do not over mix.
By hand, stir chocolate chips and chopped pistachios.
Spoon batter into a greased 9" x 5" x 3" loaf pan.
Bake for 60 to 70 minutes or until wooden pick inserted in center comes out clean. (If browning too quickly, cover loaf with aluminum foil).
Cool 10 minutes; invert onto cooling rack.
Cool completely.
Stir glaze ingredients together until smooth; drizzle over bread.
**Note: For a more tender crust, do not glaze immediately. Wrap loaf in plastic wrap; refrigerate overnight; then prepare glaze and drizzle over bread.
