Date Nut Spice Bread

This quick bread was very tasty and has the Fall thing going on with it.  You know, the cinnamon, clove, nutmeg thing.  If you don't have any dates on hand or don't like them you could substitute with raisins or even cranberries.  I topped a slice of this bread with Toffuti brand "Better Than Cream Cheese" from Trader Joe's with orange zest mixed in.  It was sooooo good.  Of course any kind of cream cheese can be used.  What I like about this type of bread is that is easy to make and delivers such a great taste.  It's pefect in the morning with a cup of coffee or as an afternoon snack.  If you give baked goods as gifts around the Holidays you are going to want to try this one out!

I was introduced to this recipe on Smitten Kitchen where she adapted it from Ina Garten.

Date Nut Spice Bread

Adapted from Ina Garten

(Printable recipe)

2 cups coarsely chopped dates (10 ounces pitted)

1/3 cup orange liqueur such as Cointreau or Triple Sec

4 tablespoons (1/2 stick or 2 ounces) unsalted butter, at room temperature

3/4 cup light brown sugar, lightly packed

1 large egg

1 teaspoon pure vanilla extract

1 tablespoon grated orange zest (2 oranges)

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 teaspoon kosher salt

3/4 cup freshly squeezed orange juice (3 oranges)

3/4 cup (3 ounces) coarsely chopped pecans

Preheat the oven to 350°F. Butter the bottom of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan. Line the bottom with parchment paper, then butter and flour the pan.  I don't have an 8x4 so used my 9x5.

Combine the dates and orange liqueur 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 one 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.

Visit the Food Network site for the recommended cream cheese spread.