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

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

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

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

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.

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

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.

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.

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.