Bread: In a large bowl, mix flour, sugar, baking powder and salt; set aside. Beat buttermilk, butter, eggs and almond extract until blended. Stir in cranberries and nuts just until moist. Pour into greased and wax paper lined 9 x 5 loaf pan. Bake at 325 degree, 40 to 50 minutes, or until toothpick inserted comes out clean. Cool in pan on wire rack 10 minutes. remove from pan. Cool completely.
Glazed: In microwave safe bowl, microwave chips on high 30 seconds. Stir until melted. Beat in powdered sugar and thin with milk to desired thickness.
Drizzle icing over cooled loaf. Optional: top with toasted almonds.