Almond flour is the whole point of this loaf, giving it a naturally dense, moist crumb without any grain-based flours weighing it down. Eggs and olive oil work together to bind everything into a smooth, thick batter that folds together in minutes, while a splash of apple cider vinegar reacts with the baking soda to give the crumb some welcome lift. Everything comes together in one bowl before baking into a deep golden loaf with a firm, springy center and a slightly domed top. It's simple, honest ingredients doing all the work — no fillers, no fuss — which makes it a natural fit for a Paleo kitchen. Sliced once fully cooled, you get a clean, tight crumb that's sturdy enough for sandwiches or toasting, and it keeps beautifully on the counter for easy grab-and-go slices all week.
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Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the long sides to use as handles.
Whisk together the almond flour, baking soda, and salt in a large mixing bowl until evenly combined with no lumps.
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