Preheat your oven to 350°F (175°C) and position the rack in the upper third.

Line a 9x5 inch loaf pan with parchment paper, leaving some overhang for easy removal.

In a large bowl, combine all-purpose flour, sugar, baking powder, baking soda, and kosher salt. Whisk together for 30 seconds.

In another bowl, whisk the egg, buttermilk, melted butter, and almond extract until well blended.

Pour the wet ingredients into the dry ingredients and fold gently until no dry flour remains.

Fold in the sprinkles without overmixing.

Pour the batter into the prepared loaf pan and bake for 45-50 minutes.

Cool the loaf in the pan for 5 minutes, then transfer it to a wire rack to cool completely for 1-2 hours.

For the glaze, whisk together powdered sugar, extra buttermilk, and corn syrup until smooth.

Drizzle the glaze over the cooled bread and garnish with nonpareils.