Step 1

Preheat oven to 350° F. Line an 8-by-4-inch loaf pan with parchment paper.

Step 2

Use a medium bowl, mix together all the wet ingredients, eggs, coconut oil, and honey (if using).

Step 3

In a separate bowl, mix together all the dry ingredients, coconut flour, arrowroot starch, salt, and baking powder.

Step 4

Mix the dry ingredients into the wet ingredients and whisk until the batter is lump-free.

Step 5

Pour the batter into the loaf pan and allow the batter to sit for 5 minutes. This helps the coconut flour absorb all of the liquid.

Step 6

Bake for 30-40 minutes, until the top is golden brown, until a toothpick inserted into the middle comes out dry.

Step 7

Allow the bread to cool in the pan for 10 minutes, then remove from the pan and let cool completely on a cooling rack before slicing for at least an hour.

Step 8

Store the bread in an airtight container in the fridge for up to 5 days, or slice the bread and store it in the freezer for up to 3 months.

Step 9

To unthaw frozen bread slices, remove the slices from the freezer and either leave them in a container in the fridge and they will be unthawed within a few hours or microwave at intervals of 30 seconds until thawed.