Preheat the oven to 325. Line a small bread pan with parchment paper for easy removal (my pan is 7x4")
Whisk together dry ingredients in a large mixing bowl. Mix together water, vinegar, oil and almond extract in another small bowl.
Pour wet over dry and gently mix by folding the batter until the flour is moistened (it will be a little thick). Do not overmix.
Carefully scoop batter into prepared bread pan.
Bake for about 38-40 minutes. *Important* Turn the oven off, but leave the loaf in the oven for another 5-10 minutes with the door shut to cool gradually. Then remove and cool the loaf on a wire rack for 5 minutes.
Prick loaf a few times with a toothpick. Optional - Brush on melted buttery oil.
To make the glaze:
Stir together monkfruit, orange juice, and extracts in a small bowl. Pour glaze over baked loaf before removing it from the pan. Allow it to seep in and cool to crisp up.
Allow to cool completely before cutting. Enjoy!
To store: Stays fresh at room temperature for about 2-3 days loosely wrapped. For longer storage, keep refrigerated or frozen (pre-sliced)Sweetener Alternatives: *always sweeten to taste*