• Preheat the oven to 180°C (350°F). Line a 9-inch x 5-inch loaf tin with parchment paper. Slightly oil the paper with avocado oil. Set aside.
• Finely chop the pitted dates into small bites. I like to cut each in half lengthwise and then chop in the other direction to form small cubes.
• In a large mixing glass bowl, add the chopped dates and boiling water. Set aside for 20 minutes.
• Bring back the bowl with the date mixture, and stir in brown sugar (or coconut sugar), almond milk, oil, and vanilla extract.
• Sift in flour, baking powder, baking soda, salt, and cinnamon.
• Stir to combine and form the loaf batter.
• Pour the loaf mixture into the prepared loaf pan.
• Bake at 180°C (350°F) on the center rack for 45-55 minutes or until a toothpick inserted in the center of the loaf come out clean.
• Cool down for 5 minutes in the loaf tin, then transfer to a cooling rack. Keep at room temperature for a few hours before slicing.

Storage

• Store the loaf in the fridge, in an airtight box or foiled on a plate, for up to 4 days.