Set an oven rack in the upper third position and heat the oven to 350°F (175°C). Prepare a 9x5-inch aluminum loaf pan by lining it with parchment paper.

In a large mixing bowl, combine the flour, granulated sugar, baking powder, baking soda, and kosher salt by whisking.

In a smaller bowl, whisk together the egg, buttermilk, melted butter, and almond extract.

Combine the wet mixture with the dry ingredients, stirring just until incorporated. Gently fold in the sprinkles.

Pour the batter into the lined loaf pan and bake for 45–50 minutes, or until the center is firm.

Allow to cool in the pan for 5 minutes, then move the bread to a wire rack to cool entirely. Because the buttermilk bread is dense, cooling will take 1–2 hours.

After the bread has cooled completely, make the glaze: whisk the powdered sugar, buttermilk, and corn syrup together. Add more buttermilk as needed to achieve a thick yet pourable consistency.

Drizzle the glaze over the bread and scatter nonpareils on top.