Preheat your oven to 350°F (175°C) and grease or line a 9×5 inch loaf pan.

In a large bowl, whisk together flour, sugar, baking powder, salt, and pistachio pudding mix.

In another bowl, beat eggs, milk, oil, and sour cream until smooth; incorporate almond extract if desired.

Pour the wet mixture into the dry ingredients and fold in the chopped pistachios, mixing until just combined.

Transfer the batter to the prepared loaf pan and bake for 55-60 minutes, checking for doneness.

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