Preheat your oven to 325 degrees fahrenheit, and line a bread pan with parchment paper. (Note: We used a glass bread pan).
In small mixing bowl, use a whisk to combine the almond flour, tapioca flour, baking soda, and salt.
In a large mixing bowl, whisk your eggs.
Add your nut milk and maple syrup to the bowl and whisk until everything is combined.
Slowly add the dry ingredients to your bowl with the wet ingredients. Whisk until a batter forms. It will be a little thicker than a muffin batter.
Pour the batter into your parchment lined bread pan, spread evenly in the pan, and set it aside.
To make the streusel topping, place your dates and water in a microwave safe bowl, and heat in the microwave for 45 seconds to a minute.
Remove from the microwave and use a fork to break down the dates until it turns into a paste.
Add the rest of your streusel ingredients to the bowl and continue stirring until everything is thoroughly combined. It will be fragrant and enticing.
Pour the streusel topping on top of the batter in your bread pan. I poured it down the center, going length wise so there was a strip of streusel from end to end of the pan.
Use a spoon to swirl the streusel into the batter.
Place in the oven and bake for about 50 minutes (ovens may vary a bit...ours is really old). Check at 45 minutes. You'll want to bake it until the edges start to brown. The streusel topping will remain a little gooey. If you stick a toothpick in the center, you'll feel that the bread part is cooked below the streusel topping.
Once the bread is finished baking, remove from the oven to cool.
Once mostly cooled, pull the bread out of the pan using the parchment paper to hold onto.
Slice and seve...it's so yummy while it's still warm. Enjoy with our peppermint mocha for the ultimate holiday experience!
Store in an airtight container on the counter or fridge for 5-7 days.