Pistachio loaf from the Hummingbird Bakery Cake Days cookbook. I adapted the recipe a bit, reducing the butter and sugar, reducing an egg, adding rosewater, replacing part of the flour with semolina and leaving out the glaze.
Turned out really well. Big thumbs up from my husband. Plenty sweet for me despite reducing the sugar and not icing the cake. I think perhaps not as much pistachio flavour as I’d hoped for. Maybe I should have chopped the nuts more finely or added some pistachio essence or cream. 
