1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

1/2 cup unsalted butter, softened

1 cup sugar

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1/2 cup buttermilk

3/4 cup shelled pistachios, chopped

1/4 cup chopped pistachios for topping (optional)

Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and cardamom. Set aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in vanilla and almond extracts.
Gradually add the dry ingredients, alternating with buttermilk, mixing until just combined.
Gently fold in chopped pistachios.
Pour the batter into the prepared pan and smooth the top. Sprinkle extra pistachios on top (if using).
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

For extra crunch, toast the pistachios before adding them.

To make it gluten-free, use a 1:1 gluten-free flour blend.

For a citrus twist, add 1 tsp of orange or lemon zest.

Drizzle with glaze for added sweetness: mix powdered sugar with a little milk.