Preheat the oven to 325°F.

Spray two 8 x 4-inch loaf pans with spray oil, ideally spray oil with flour to prevent sticking. Alternately, you can add flour after the oil, spread around, and then dump the extra. There should be a fine layer of flour.

In a medium bowl, add flour, salt, baking soda, baking powder, and poppy seeds. Briefly whisk to combine.

In a large bowl of an electric mixer, beat the butter, sour cream or yogurt, and sugar briefly until mixed. Add the eggs one at a time, stirring in between. Add the extracts. Then, mix on medium until fluffy, about 3-5 minutes. The mixture may look grainy at this point.

Gradually add the flour mixture, and mix on low just until combined.

Evenly divide the batter between the two loaf pans.

Bake for 25 minutes. Then, sprinkle sliced almonds on top of the bread loaves. Bake 10-15 more minutes, or until a toothpick inserted into the center comes out clean.

Let loaf cool at least 10 minutes.

For glaze, stir all ingredients together until emulsified.

Drizzle glaze on top of bread and cool fully before slicing.