Sticky Date Pumpkin Bread

0 Make the Sticky Date LayerPreheat your oven to 350°F fan and line a 9 x 9 baking dish with parchment paper.Pit your Medjool dates and slice them in half lengthwise. Arrange them cut-side down across the entire base of the pan.Add the water, coconut sugar and butter to a small saucepan over medium heat. Cook until the butter has melted and the sugar has dissolved, then bring to a gentle simmer.Pour the mixture evenly over the dates.
1 In a large bowl, whisk together the flour, almond meal, baking soda, baking powder, salt, cinnamon and allspice.In a separate bowl, whisk together the maple syrup, coconut sugar, vanilla, eggs, pumpkin purée, milk and melted coconut oil.Pour the wet ingredients into the dry ingredients and mix until just combined. Try not to overmix — we want that pumpkin bread nice and tender.Gently pour the batter over the dates and spread it evenly across the pan. Be careful not to move around your date layer underneath.Bake for 35–40 minutes, or until the center is set and a skewer comes out with a few moist crumbs.
2 Let the bread sit for a few minutes once it comes out of the oven, then carefully flip it onto a serving plate while it’s still warm.Peel away the parchment paper to reveal all those beautiful sticky, caramelized dates on top.Let it cool slightly before slicing and serving.