Preheat oven to 350°F.

Grind pistachios in a blender or food processor. (I like mine a little chunky still!) Cream together butter, sugar, and pistachios in a stand mixer for 2–3 minutes. Add in eggs and vanilla and mix on low until incorporated. Measure out and mix up your dry ingredients in a bowl. Turn mixer on low and pour in dry ingredients a little bit at a time. Mix on high for about 30 seconds. Butter a large loaf pan. Pour batter into pan and bake for 40–50 minutes until golden and baked through.