Heat oven to 400° F. Next, line an 8 x 4-inch loaf pan with parchment paper and oil, allowing some of the paper to hang over the sides of the pan.
In a large bowl, add the almond paste and chocolate together. Set aside.
In a food processor or in a large bowl, combine the flour, baking powder, salt, and sugar. Add the butter cubes and pulse (or mix with wooden spoon), until the butter is mixed in and dough has a crumbly texture. Add dough to the marzipan and chocolate and mix until ingredients are evenly mixed in.
In a small bowl, whisk together the eggs, cream, orange zest, vanilla, and almond, then pour over the dry ingredients. Use a wooden spoon to stir dough thoroughly.
Spread the mixture into the loaf pan. Top loaf with remaining sugar, almonds, and chocolate chips. Bake loaf for about 40 minutes (maybe a bit more). The top will be firm and a deep golden brown color. When pressed, the loaf will be firm.
Cool in the pan on a wire rack for 10 minutes, then remove from the pan via the parchment wings and carefully cut and serve warm—be warned that the bread tends to crumble like a scone.