Preheat the oven to 350F or 175C and line a bread pan with parchment paper.
In a large bowl, beat the eggs until light and frothy. Add apple cider vinegar and honey and mix until combined.
Add almond flour, tapioca starch, ground flax, cinnamon, baking soda, and sea salt to the egg mixture. Stir until thoroughly combined. Gently fold in raisins.
Pour the batter into the parchment-lined bread pan and bake at 350F (175C) for 35-40 minutes or until golden brown.
Let cool before slicing. Enjoy toasted with a pat of butter.
Notes
This bread is not meant to be sweet. If you prefer a sweeter cinnamon raisin bread, add up to a 1/4 cup of honey. Store this bread in an air-tight container on the counter for up to 2 days, or slice and freeze to eat later. It freezes well, and if stored properly can stay in the freezer for up to three months.