Orange Pistachio Loaf Cake

Preheat oven to 350 degrees F (180 degrees C).

Grease and line a 9×5-inch loaf pan with parchment paper, and set aside.

In a large bowl, combine the All-Purpose Flour (185 g), Granulated Sugar (200 g), Baking Powder (2 tsp), and Salt (1/4 tsp). Next, add in the Eggs (3), Low-Fat Vanilla Greek Yogurt (185 g), Vegetable Oil (120 mL), and 3 Tbsp zest and 1/4 cup juice from the Navel Oranges (2) until smooth and combined; be sure not overmix

Pour the batter into the prepared loaf pan and bake for about 45-50 minutes, or until the top is set and a toothpick comes out clean or with a few moist crumbs but no batter. To help prevent excessive browning, loosely drape a piece of foil over the cake in the last 10 minutes of baking.

Allow loaf cake on a wire rack for at least 20-30 minutes before drizzling it with the orange glaze.

To Make the Orange Glaze: In a small bowl, whisk together the Powdered Confectioners Sugar (110 g) and 3 Tbsp of Orange Juice until smooth and combined. If needed, more orange juice or powdered sugar can be added until the desired consistency is reached.

Evenly drizzle glaze over bread and add some orange zest and Pistachios (3 Tbsp) on top before slicing and serving.