- Date Nut Spice Bread

DATE NUT SPICE BREAD


2 c coarsely chopped dates
1/3 c Cointreau or Triple Sec
1/4 c unsalted butter, at room temperature
¾ c brown sugar, lightly packed
1 extra large egg
1 tsp vanilla extract
1 T grated orange zest
2 c all purpose flour
2 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
¼ tsp ground cloves
1 tsp kosher salt
¾ c freshly squeezed orange juice
¾ c coarsely chopped pecans

Orange Cream Cheese Spread:

6 oz cream cheese, at room temperature
1/3 c white sugar
1 T grated orange zest

Preheat oven to 350º. Spray a regular size (8 ½ x 4 ½ x 2 ½ inch) loaf pan with Pam. Line the bottom and sides with parchment paper.

Combine the dates and Cointreau in a small bowl and set aside for 30 minutes. Stir occasionally.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar together on medium speed for 1 minute. Scrape down the bowl. With the mixer on low, add the egg, vanilla and orange zest. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. With the mixer still on low, add the flour mixture alternately with the orange juice to the creamed mixture, beating only until combined. By hand stir in the dates with their liquid, and the pecans.

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.

Meanwhile in the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, sugar and orange rind on medium speed until just combined.

Slice the bread and serve with the orange cream cheese on the side for spreading.