Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper.

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla extract.

Stir in chopped dates, orange juice, orange zest, and lemon zest until well combined.

Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. Do not overmix.

Pour batter into prepared loaf pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

While the loaf bakes, prepare the turtle topping: In a small saucepan, melt butter over medium heat. Stir in brown sugar and heavy cream. Bring to a gentle boil, stirring constantly, and cook for 2 minutes. Remove from heat and stir in pecan halves. Let cool slightly.

Once the loaf is done, let it cool in the pan for 10 minutes. Carefully remove and place on a wire rack. While still warm, spoon the pecan-caramel mixture evenly over the top, allowing some to drip down the sides.

If desired, melt chopped dark chocolate and drizzle over the top for extra indulgence. Let the loaf cool completely before slicing.