3/4 cup sugar
1 1/2 cups sour cream
1 tablespoon orange flavoring
1 teaspoon freshly grated orange zest
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon baking soda
1 cup mini real semi-sweet chocolate chips
1/2 cup ground or very finely chopped salted pistachio nuts
1/2 cup powdered sugar
2 to 3 teaspoons orange juice
Heat oven to 350°F. Grease and flour 9x5-inch loaf pan; set aside.
Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; continue beating until well mixed. Add sour cream, orange flavoring and orange zest. Continue beating, scraping bowl often, until creamy. Add flour, baking powder, salt and baking soda; beat at low speed, scraping bowl often, until just mixed. (Do not overmix.) Stir in chocolate chips and ground pistachios.
Spoon batter into prepared. Bake 60-70 minutes or until toothpick inserted in center comes out clean. (If browning too quickly, cover loaf with aluminum foil.) Cool 10 minutes; invert onto cooling rack. Cool completely.
Combine powdered sugar and enough orange juice in bowl for desired glazing consistency. Drizzle over cooled bread.
For a more tender crust, do not glaze. Wrap loaf in plastic food wrap; refrigerate overnight. Prepare glaze as directed above; drizzle over bread.