Preheat oven to 350°.
To prepare bread, cover raisins with 2 cups hot water in a medium bowl; cover and let stand 5 minutes. Drain.
Combine buttermilk and next 5 ingredients (through egg white) in a large bowl; stir with a whisk until well blended. Stir in raisins.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through nutmeg), stirring with a whisk. Add flour mixture to buttermilk mixture, stirring just until moist. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
To prepare glaze, combine powdered sugar, 1% milk, and juice, stirring until smooth. Drizzle glaze evenly over bread; immediately sprinkle with almonds.