Preheat oven to 325 degrees. Lightly grease one 9×5 loaf pan with butter, then lightly dust with flour, set aside (or line with parchment paper).
In a small mixing bowl whisk together flour, baking powder, salt and pistachios, set aside.
In the bowl of a stand mixer, beat together the sugar, honey, butter, vanilla and almond extract for 3 minutes medium-low. Add beaten eggs, mix just until combined.
With mixing speed on low, gradually add dry ingredients along with the sour cream. Mix on low for an additional 2 minutes after all of the dry ingredients have been added.
Pour batter into the prepared pan and spread evenly. Give the pan 2-3 taps on the counter to remove any air bubbles. Place in the preheated oven and bake for just over 1 hour or until the top becomes golden brown in color and is set (the crack may still look a little moist, as long as it doesn't wiggle it's ok) - it may need an additional 15-20 minutes (cover with foil at the 1 hour mark to prevent over-browning). Remove from oven and allow to cool in the pan for 30 minutes before removing and transferring to a wire rack to cool completely.
To prepare the glaze: In a small mixing bowl, whisk together the powdered sugar, butter, cream and vanilla bean paste. Add more cream until the desired consistency is reached. Spoon over the warm cake, sprinkle with the chopped pistachios and allow to cool for an additional 30 minutes before slicing and serving.
*I pulsed the roasted salted pistachios in my mini food processor for about 30 seconds. About half of it was ground and the other half was slightly more chunky (as you see in the pictures of the inside of the bread). Feel free to grind it as small as you like, just avoid making pistachio butter!