Directions

• Preheat the oven to 350 degreed F. Line a standard loaf pan with parchment paper, or spray with neutral baking oil.
• Using a food processor, finely grind your pistachios into a rough powder. You want them to be as fine as possible, but avoid over-processing or they will become oily and turn into pistachio butter. Process in long pulses until fine, crumb like pistachio powder appears. Set aside.
• Zest 1-2 oranges until you have 2 tbsp worth. Add your granulated sugar and zest into a medium bowl and massage with your fingers until the sugar is slightly moist, orange, and very fragrant. Add the remaining wet ingredients, and mix until combined.
• Whisk together your dry ingredients (including ground pistachios), sifting in the matcha powder to avoid clumps (if clumps are left in, they will not incorporate leaving dry clumps of matcha powder in your loaf).
• Pour your wet mix into your dry, mixing only with a flexible spatula or spoon to combine. Mix until no more large floury spots remain – the batter will be a but clumpy, but that is okay!
• Pour into prepared pan.
  
  Optional: if adding crunchy top, sprinkle raw sugar and chopped pistachios on top now.
  
  Bake for 50-65 minutes, until risen, fragrant, and a cake tester inserted in the middle comes out clean (small moist crumbs are fine, not wet batter).
• Remove from oven and cool in loaf pan 10 minutes. Remove from pan and let cool on a wire rack.
• Optional: if making the orange glaze, mix together powered sugar (start with 1/3 – 1/2 C), a pinch of salt, and a rough tsp of orange zest. Slowly add small amounts of orange juice (think by the spoonful) and mix until you reach your desired consistency. Your glaze can be a thin, true “glaze” or a thick, opaque icing depending on how much OJ you use. To beef up the orange flavor, add more zest.