Heat the oven and prepare the pan. Heat the oven to 350°F and arrange the rack in the middle. Grease a 9x5-inch loaf pan with cooking spray and line with parchment paper. Spray the parchment paper with cooking spray.
Puree the avocado. Cut the avocado in half and remove the pit. Scoop the avocado into the bowl of a food processor fitted with the blade attachment. Puree until very smooth. Measure out ½ cup of avocado puree. If you have any left over, transfer to a container, press a piece of plastic wrap directly onto the surface of the avocado, cover tightly with a lid and refrigerate for another use.
Puree the kiwifruit. In the same food processor bowl (it’s okay if there is a bit of avocado still in it) add the kiwifruit and puree until smooth. Measure out 1 cup of the puree. Transfer any remaining to a container and refrigerate for another use.
Mix the wet ingredients. Combine the avocado puree and kiwifruit puree in a medium bowl. Add the grapeseed oil and egg and whisk until smooth.
Mix the dry ingredients. Combine the flour, sugar, baking powder, lime zest, and salt in a large mixing bowl. Add the wet ingredients and stir until just combined with a rubber spatula.
Bake. Scrape the batter into the prepared pan and bake on the middle rack for 60-70 minutes or until a toothpick inserted into the middle comes out with a few moist crumbs attached.
Let cool. Let cool for at least 15 minutes in the pan before you remove.
Make the glaze. Whisk together powdered sugar and lime juice in a medium bowl until smooth.
Glaze and serve. Pull up on the parchment paper to remove the bread and set on a baking sheet or large plate. Drizzle with glaze then sprinkle with almonds. Let cool for at least 10 minutes more then slice and serve.