3/4 c  Sugar
1/4 c  Butter, softened
2    Eggs
1 1/2 c  Light sour cream
1 ts Grated orange peel, fresh
1 tb Orange extract
3 c  All-purpose flour
1 1/2 ts Baking powder
1 ts Salt
3/4 ts Baking soda
1 c  Semi-sweet chocolate chips
1/2 c  Pistachio nuts, finely
-chopped
**Glaze:
1/2 c  Powdered sugar
2 1/2 ts Orange juice

Heat oven to 350 degrees. 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 minute).
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.