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Preheat the oven to 160C regular bake and line a medium/large loaf tin with baking paper up the base and sides.
Add the dates to a saucepan with the water and orange juice, and simmer over a medium heat for a few minutes until most of the moisture is soaked up and you have a mushy mixture. Spread it on a plate to help it cool down quicker and set aside until lukewarm.
Add the flour, baking powder, cinnamon, ginger, and mixed spice to a medium/large mixing bowl and stir with a whisk to combine.
Add the plant-based milk, coconut sugar, chickpea water, oils, orange zest, and salt to another medium mixing bowl and whisk to combine. Stir through the cooled date mixture.
Add the baking soda and milk to a small bowl or cup, stir to combine, then tip into the date mixture and stir with a wooden spoon to combine evenly.
Add the wet mixture to the flour mixture and stir until thoroughly combined.
Scrape the mixture into the prepared tin, smooth out the top and bake in the oven for an hour, or until a skewer poked in comes out clean. Turn the loaf on to a cooling rack.
Keep at room temperature for a few days. Lovely by itself or with a smear of coconut oil (or plant-based butter).
Once it’s a few days old, you can try toasting it!