Preheat your oven to 350 degrees F. Grease an 8-inch loaf pan (a 9-inch pan will be too big). You can also line the pan with parchment paper with an overhang (As shown in the video) for easy removal.
In a medium bowl, whisk the eggs. Whisk in the coconut oil, vinegar, salt, almond flour and finally the baking soda.
Pour the batter into the prepared loaf pan.
Bake until bread is golden brown and set, and a toothpick inserted in its center comes out clean, 30-40 minutes. (See notes below)
Cool for 10 minutes in the pan on a wire rack before gently releasing the bread from the pan (carefully run a knife along edges if needed). Cool to room temperature, about 20 minutes more, before slicing and serving.
Keep leftovers in a Ziploc bag in the fridge for up to 5 days, or freeze.
*I use Bob's Red Mill Super-Fine Almond Flour. One cup of this flour weighs 4 oz, so 1.75 cups weigh 7 ounces. It's best to measure almond flour by weight rather than by volume. A few more comments:1. You can use melted butter instead of coconut oil.2. You can use 2 teaspoons of baking powder instead of ½ teaspoon of baking soda. If you do, you can omit the vinegar. Keep in mind that the crust will not brown as much if using baking powder.3. How long you need to bake the bread depends on your oven. When I first started making this recipe, I used an old oven and baked this bread for 45 minutes. I have since moved, and in my new oven, it only takes 30 minutes! Oven temperatures do greatly vary. So I suggest you start checking after 30 minutes.