Preheat oven to 375 degrees F. Line loaf pan with parchment paper, then lightly grease with vegan butter or coconut oil.

In bowl, combine almond milk and apple cider vinegar. Stir, then set aside for 5-10 minutes or until it starts to slightly thicken and mixture “activates.”

In large bowl, whisk together flour, baking powder, baking soda, sugar and sea salt.

Stir in the milk-ACV mixture, mashed avocado and oil until batter is thick and smooth (do not overmix).

Pour batter into prepared loaf pan – spread out evenly.

Bake for 55-60 minutes, or until an inserted toothpick or knife comes out clean. Chef’s tip: Midway, I like to poke very small holes all over the bread to allow heat to penetrate to ensure it cooks through.

When ready, remove bread from oven and cool for 10-15 minutes before gently removing it from loaf pan to cool completely.