In a bowl, blend flour, cornstarch, xanthan gum, baking powder, baking soda, salt and sugar. Whisk to combine well.
Create a well in the center of the dry ingredients, and add the coconut oil.
Mix on medium speed to combine.
Add the honey, vanilla, milk, yogurt and eggs, mixing to combine after each addition. The batter will be smooth and thickly pourable.
Transfer the batter to the prepared 9″ by 5″ loaf pan and shake back and forth to smooth it into an even layer.
Place the pan in the center of the oven and bake at 350 degrees for 45 minutes.
Cover the loaf loosely with aluminum foil, and continue to bake until the top of the loaf springs back when pressed lightly and a toothpick inserted in the center comes out with, at most, a few moist crumbs attached (about another 10 minutes, but begin to test after 5 minutes by pressing lightly on the top of the loaf).
Remove from the oven and allow to cool in the loaf pan for 15 minutes before transferring out of the pan and to a wire rack to cool completely.
Slice and serve with a bit of butter and a light drizzle of honey.
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