Prep the pan and oven. Heat the oven to 350°F (175°C). Line a 8.5x4.5-inch loaf pan with parchment, leaving overhang on the long sides for easy lifting. Lightly grease the parchment and sides.

Mix the dry ingredients. In a large bowl, whisk almond flour, psyllium husk powder, baking powder, and salt until well combined and lump-free.

Whisk the wet ingredients. In a separate bowl, beat the eggs until smooth. Stir in almond milk, melted butter (or oil), and apple cider vinegar.

Combine gently. Pour the wet mixture into the dry ingredients and stir with a spatula until just combined. The batter will be thick but spreadable. If it seems too dry, add 1–2 teaspoons more almond milk.

Fill the pan. Scrape the batter into the prepared loaf pan and smooth the top. If using seeds, sprinkle them on now and gently press so they adhere.

Bake. Place in the center of the oven and bake for 35–45 minutes, or until the top is golden and a toothpick comes out mostly clean from the center. If the top browns too fast, tent lightly with foil for the last 10 minutes.

Cool properly. Let the loaf cool in the pan for 10–15 minutes. Use the parchment to lift it onto a rack and cool completely—at least 1 hour—before slicing.

Slice and serve. Use a sharp serrated knife for clean slices. Enjoy plain, toasted, or topped however you like.