Preheat the oven to 350 degrees Fahrenheit and adjust the oven rack to the middle position. Line a 9x5" loaf pan with parchment paper and set aside.

In a large bowl, sift together all of the dry ingredients. Set aside.

In another large bowl, whisk together all of the wet ingredients (except water) until creamy and no large clumps remain.

Slowly whisk in the dry ingredients into the wet, about 1 cup at a time. Stir well until batter is smooth and thick. Begin to add water, about 1 tablespoon at a time, folding it into the batter with a spatula. You want the end result to be a thick but pourable batter. I added about ¼ cup total.

Transfer to parchment lined loaf pan and tap on the counter several times to release air bubbles. Smooth over the top with an offset spatula. Bake at 350 degrees Fahrenheit for 38-45 minutes until golden brown around the edges and the top layer slowly springs back at you when gently pressed on with your finger. Remove from the oven and let cool for 30 minutes before transferring to a wire rack to cool completely. While it is cooling, prepare the coconut butter glaze.

Using a double boiler method or in a small glass bowl in the microwave, gently melt the coconut butter until smooth throughout.

Remove from heat and stir in sweetener. The mixture will be quite thick at this point and that's okay. Slowly pour in about 1 tablespoon of almond milk at a time. Watch the consistency closely. You will want it to be between thin and thick. I found that having equal amounts coconut butter and almond milk was perfect.

Stir in lemon juice and vanilla. Taste for adjustments and spoon or drizzle on top of the cooled down loaf. Enjoy!