Preheat oven to 350° and grease a 9×5-inch (or 8×4-inch) loaf pan.
In large mixing bowl cream together butter and sugar with a hand mixer. Add in Greek yogurt, milk and next three ingredients. Mix until well combined. Add in flour and next 4 dry ingredients, mix until well combined, but don’t overbeat the flour. Fold in half the almonds.
Pour batter into greased loaf pan. Bake for approximately 45-50 minutes or until golden brown and tester comes out clean when inserted into center. Cool in pan on wire rack for about 15 minutes. Make glaze while loaf is cooling. Carefully invert the loaf pan and transfer the bread to cooling rack and allow loaf to cool completely. Drizzle with glaze and sprinkle with remaining almond slices.