Heat oven to 350°F. Grease and flour bottom only of 8x4 or 9x5-inch loaf pan. In small bowl, combine all filling ingredients; beat at medium speed for 1 minute or until smooth. Set aside.
In large bowl, combine all bread ingredients except almonds and orange marmalade. Stir 50 to 75 strokes by hand until dry particles are moistened. Pour half of batter into greased and floured pan.
Carefully spoon filling over batter. Spoon remaining batter on top of filling. To marble, pull knife through batter in wide curves. Sprinkle with sliced almonds.
Bake at 350°F. for 65 to 80 minutes or until toothpick inserted 1 inch deep near center comes out clean. Cool in pan on wire rack for 15 minutes. Remove from pan; cool completely. Refrigerate at least 12 hours before serving.
Just before serving, in small saucepan, heat orange marmalade until melted. Brush over chilled loaf.