Melt butter in a small saucepan over low heat. Turn off heat and allow to cool a bit. Stir in honey and vinegar. Break the eggs into a medium bowl then add salt, baking soda, almond flour, and butter mixture. Mix together with an immersion blender or hand mixer.
Measure out the coconut flour. It will need to be sifted if you are not using an immersion blender. Using an immersion blender or handheld mixer, mix the coconut flour into the other ingredients very well. There is no worry of over-mixing this recipe since there's no gluten in it.
Pour the batter into a well-buttered loaf pan. I used a 9x5 pan. Bake at 300°F for about 50-60 minutes. It will be done when it is set in the middle (you can lightly touch it, or check to see if a toothpick comes out clean).
Let cool for about 15-20 minutes, then use a spatula or knife to go around the edges. Invert the pan and move the bread to a cooling rack. Cool completely. Wrap tightly with plastic wrap. Store in the fridge or freezer. I like to slice it fairly thinly with a Rada bread knife, place parchment paper between the slices, and store in the freezer.