(Paleo, gluten-free, dairy-free, grain-free, no added sugar)
Preheat oven to 350F and line a 8x5" loaf tray with parchment paper.
Combine the almond butter and eggs in a medium sized mixing bowl until well combined.
Add the baking soda and apple cider vinegar and mix well.
Add the strawberry puree and coconut flour and mix well.
Fold in the strawberries until well dispersed.
Transfer to loaf tray and bake for 30 minutes or until a toothpick inserted in the bread comes out clean.
Cool in pan for 10 minutes before removing and sitting on wire rack to cool completely.
Bread can be stored in a sealed container in the refrigerator or freezer for up to 7 days.