Preheat oven to 325 degrees. Grease a 9 x5 inch loaf pan
Whisk together dry ingredients. Cream butter, honey, and extracts and zest. Add eggs one at a time. Mix in the dry ingredients just until moist, then gently, gently fold in the raspberries and toasted almonds.
Bake for 55-60 minutes, until a toothpick comes out clean.
Cool for 20 minutes, then tip bread out to a wire rack and cool thoroughly, then drizzle the top lightly with glaze.