Preheat your oven to 350°F (175°C) and lightly grease an 8×4-inch loaf pan, then line it with parchment paper for easy removal.

In a medium bowl, whisk together coconut flour, baking powder, and salt until the mixture is uniform and powdery.

In another bowl, beat eggs, melted coconut oil, honey, and vanilla bean seeds or extract until smooth and pale, about 1 minute.

Pour wet mixture into dry ingredients and gently fold until just combined, ensuring no streaks of flour remain.

Transfer batter into prepared pan, smoothing the top. Bake for 30–35 minutes until golden brown and a toothpick comes out clean.

Let the loaf cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.