Date Nut Spice Bread
Ingredients
- 2 cups coarsely chopped dates (10 ounces pitted)
- 1/3 cup orange liqueur (recommended: Cointreau or Triple
Sec)
- 4 tablespoons (1/2 stick) unsalted butter, at room
temperature
- 3/4 cup light brown sugar, lightly packed
- 1 extra-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 coarsely chopped pecans (3 ounces)
Directions
For the cream cheese spread:
- 6 ounces cream cheese, at room temperature
- 1/3 cup granulated sugar
- 1 tablespoon grated orange zest
- Preheat the oven to 350 degrees 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.
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 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 zest on medium speed until
just combined.
Slice the bread and serve with the orange cream cheese on the side for
spreading.
Idaho Web Design