Preheat your oven to 375 degrees Fahrenheit and lightly grease it using vegan butter and line with parchment paper, leaving a hanging over on the sides for an easy "pull-out".
In a bowl or measuring cup, add the milk and apple cider vinegar together, whisking until combined. Let it sit for 5-10 minutes until the mixture slightly thickens.
In a large bowl, add the flour, baking powder, baking soda, salt, garlic powder, basil, oregano, and thyme, whisking until combined.
Next, add in the melted butter, minced garlic, and Almond milk-ACV mixture, stirring together using a wooden spoon or spatula until combined. NOTE: DO NOT OVER-MIX! Fold in chopped kale.
Pour/scoop the batter into the prepared loaf pan and evenly spread it out.
Bake for 55-60 minutes, or until a toothpick or knife that is inserted in the middle comes out clean. NOTE: Midway, I like to poke VERY SMALL holes all over the bread to allow heat to penetrate through and to ensure it cooks through so that the centers aren't uncooked.
Once done, remove bread from oven and let it cool for 25-30 minutes before gently removing it from loaf pan to cool completely.
Once cooled, slice and enjoy!