Line a loaf pan or any other baking pan with greased parchment paper. I use both because it never sticks. I suggest you try it too.
Turn the oven to 170°C or 338°F.
Mix the wet ingredients until homogenous.
Sieve all the dry ingredients through a fine-mesh strainer or drum sieve, and fold it into the wet ingredients until you have an evenly distributed smooth batter. Don't over-mix it.
Pour the mix into the lined baking pan and bake for about 45 minutes or until a kitchen thermometer reads 90°C or 194°F when stuck into the centre of the bread. Alternatively use the stone age method of sticking a wooden or metal skewer into the middle. When it comes out clean, Bad boy is cooked.
Let it cool down slightly before carefully removing it from the baking form and cooling down completely on a wire rack.
Only slice when cooled down completely.
Use grams as it's a million times more accurate than cups and spoons.
Always sieve dry ingredients and mix well to combine.
Mix wet ingredients well before adding to dry ingredients.
Don't over mix the batter.
Make sure to heat your oven well in advance before baking. 30 minutes will do.