Preheat oven to 325°. Combine first 3 ingredients in a large bowl; blend well. Do not over mix; batter will be lumpy. Gently stir in 2/3 cup almonds and cranberries, just to combine. Spread batter into a greased 9 x 5 loaf pan. Bake 65-70 minutes or until toothpick inserted in center comes out clean. Cool completely, and if desired wrap and store overnight before adding glaze (see tip).
For glaze: in a small microwave-safe bowl, microwave the white chips until melted and smooth. Stir in powdered sugar and milk. If it is too thick just add a little more milk to get the consistency you prefer. Drizzle bread with the glaze and top with the remaining 2-3 Tbsp. of almonds.
Tip: This bread will actually improve in flavor if you bake it the day before. Glaze just before serving.
