Step 1

Preheat your oven to 350 degrees and line an 8 x 4” loaf pan with parchment paper.

Step 2

In a large bowl, combine all dry ingredients, set aside. In a separate large bowl, whisk together the eggs and egg whites, almond milk, vinegar and coconut oil.

Step 3

Immediately stir the dry mixture into the wet mixture, stirring until moistened, careful not to overmix.

Step 4

Transfer all the batter (it should be pretty thick, like a sticky dough) into the prepared loaf pan, spread out evenly, tapping pan on the countertop a few times to evenly distribute. If desired, brush a bit of almond milk over the top of the loaf.

Step 5

Bake in the preheated oven for 60 mins or until loaf is completely risen and top is deep golden brown.

Step 6

Cool in the pan on a wire rack for about 30 mins, then remove from pan holding the sides of the parchment paper and continue to cool on the rack until fully cooled.

Step 7

Slice as desired and store leftovers covered tightly in the refrigerator for up to 4 days - you can also freeze this bread to keep it longer. Enjoy!