Position your oven rack in the upper third of the oven and preheat to 350°F. Prepare a 9x5-inch aluminum loaf pan by lining it with parchment paper for easy removal.

In a large bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and kosher salt, ensuring they are well-mixed. In a separate smaller bowl, whisk together the buttermilk, beaten egg, melted butter, and almond extract until smooth. Gradually incorporate the wet mixture into the dry ingredients, stirring just until the batter comes together—avoid overmixing. Gently fold in the sprinkles, ensuring an even distribution.

Pour the batter into the prepared loaf pan, smoothing the top. Bake for 45-50 minutes, or until the center of the bread is fully set and a toothpick inserted into the middle comes out clean. Allow the bread to cool in the pan for 5 minutes before transferring it to a wire rack. Let it cool completely—this dense buttermilk bread may take 1-2 hours to fully cool.

Once the bread has completely cooled, prepare the glaze. In a bowl, whisk together the sifted powdered sugar, buttermilk, and corn syrup until the mixture reaches a thick but pourable consistency. Add a little more buttermilk if necessary to achieve the desired texture.

Drizzle the glaze generously over the bread, allowing it to cascade down the sides. Finish by sprinkling nonpareils on top for a festive touch. Let the glaze set before serving for the best presentation.