Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper

Finely grind ¾ cup pistachios in a food processor until they reach a coarse meal consistency, and roughly chop the remaining ¾ cup

In a medium bowl, whisk together the flour, baking powder, and salt

In a large bowl, beat the softened butter and sugar together with an electric mixer until light and fluffy, about 3 minutes

Add the eggs one at a time, beating well after each addition, then mix in the vanilla and almond extracts

Add the dry ingredients to the butter mixture in three additions, alternating with the milk, beginning and ending with the dry ingredients

Gently fold in both the ground and chopped pistachios until just combined, being careful not to overmix

Pour the batter into the prepared loaf pan and smooth the top with a spatula

Bake for 50-55 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs

Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable

Drizzle the glaze over the completely cooled bread

Immediately sprinkle the crushed pistachios over the wet glaze so they adhere

Allow the glaze to set for about 15 minutes before slicing