1 stick (8 tablespoons) unsalted butter, melted, plus more for buttering the pan
1 3/4 cups blanched almond flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
6 large eggs, at room temperature, separated
Preheat the oven to 350 degrees F and butter a 9-by-5-inch loaf pan. Line the pan with a piece of parchment paper long enough to have a 2-inch overhang on 2 sides (this will help you lift the bread out of the pan).
Whisk the almond flour, baking powder and salt together in a large bowl. Whisk in the egg yolks and butter.
Beat the egg whites in another large bowl with an electric mixer on medium-high speed until they hold soft peaks. Stir about a third of the whipped egg whites into the almond flour mixture. Then gently fold in the remaining egg whites, being careful not to overmix (it's okay if there are some egg white streaks in the batter).
Pour the batter into the prepared pan and bake until golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool completely in the pan on a rack. Use the parchment to help lift the bread out. Slice for sandwiches or toast or eat with a slather of butter. Wrap and store at room temperature for up to 5 days.
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