Mix all of the ingredients together with a whisk in a large bowl (fold in sliced almonds last). Divide batter evenly among two pans.
Bake at 350 degrees Fahrenheit for 50 to 60 minutes. NOTE: Dark metal pans require less baking time at a lower temperature (325 degrees Fahrenheit). Allow bread to cool in pan for 10 minutes before inverting onto a wire rack. Cool completely.
Mix all the ingredients for glaze (besides the sliced almonds) in a small bowl. Drizzle over the bread and immediately sprinkle with sliced almonds. Allow glaze to set before slicing. Store sliced bread in an airtight container up to 5 days.