Add dates to very hot water. Set aside and allow to soak while prepping other items (at least 15 minutes).
Line a loaf pan (medium to large in size) with parchment paper.
In a medium bowl, mix wet ingredients together.
In a small bowl, mix water and gelatin to make a gelatin egg and immediately add to the wet ingredients. Stir/whisk thoroughly until smooth
In another medium bowl, mix dry ingredients, then add to wet ingredients. Stir until well combined and pour into parchment-lined loaf pan. Bake at 350 degrees F for 50-60 minutes or until a toothpick comes out clean.
While the bread is baking, make the caramel sauce. Drain water from the bowl of dates. Remove pits and add the dates to a food processor. Pulse the dates a few times before adding the other ingredients.
Add all other sauce ingredients to the food processor and blend until smooth.
Remove bread from the oven and allow to cool for 10-15 minutes.
Pour the caramel over the top of the loaf. Add apple slices to garnish.
Slice and serve.
Notes
Note- the loaf pan I used for this recipe is relatively large in size (about 9 inches long by 6 inches wide). If you don't have one this size you could split it into 2 smaller loaf pans- the cooking time may be a little shorter if you do it this way so you may just have to keep a closer eye on them.
If the dates are moist and fresh to begin with, you may not need to soak them.
While this is good hot or cold, I recommend eating it warm as the texture is lighter and flavor is better.
The carmel sauce recipe makes almost 1 cup of sauce.
This will keep fresh in the fridge for at least 4-5 days in a tightly sealed container.
The bread itself freezes very well for a long time. I haven't tried freezing it with the caramel sauce though this would probably work fine.