Easy Spiced Date and Nut Loaf

Easy Spiced Date and Nut Loaf

Linda M. Harris

A soft, aromatic loaf featuring dates, pecans, and warm spices, topped with a zesty orange cream cheese spread.

High in fiber and heart-healthy fats, this bread is perfect for breakfast, brunch, or a cozy afternoon snack.

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Prep Time 45

Cook Time 1

Resting Time 30

Total Time 2 15

Course Breakfast, brunch, Snack

Cuisine American

Servings 8

Equipment

1 electric mixer with paddle attachment
1 8½ x 4½ x 2½-inch loaf pan
Parchment paper
Mixing bowls (small and medium)
Whisk and spatula
Measuring Cups and Spoons
Cooling rack

Ingredients

For the Bread:

2 cups 294 g coarsely chopped dates, pitted
⅓ cup 79 ml Cointreau or Triple Sec
4 tablespoons ½ stick unsalted butter, at room temperature
¾ cup 165 g light brown sugar, lightly packed
1 extra-large egg
1 teaspoon pure vanilla extract
1 tablespoon grated orange zest from 2 oranges
2 cups 250 g all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
¼ teaspoon ground cloves
1 teaspoon kosher salt
¾ cup 186 g freshly squeezed orange juice (from 3 oranges)
¾ cup 74 g coarsely chopped pecans

For the Cream Cheese Spread:

6 ounces 170 g cream cheese, at room temperature
⅓ cup 67 g granulated sugar
1 tablespoon grated orange zest

Instructions

Prepare the Loaf Pan: Begin by preheating your oven to 350°F (175°C).
While the oven heats, prepare your 8½ x 4½ x 2½-inch loaf pan. Generously butter the bottom and sides to prevent sticking.
Cut a piece of parchment paper to fit the bottom of the pan and place it inside.
Lightly butter the parchment and dust the pan with flour.
This double layer ensures the bread releases easily after baking.
Soak the Dates: Place the coarsely chopped dates in a small bowl and pour over Cointreau or Triple Sec.
Gently stir to coat all the pieces. Let the dates soak for about 30 minutes, stirring occasionally.
This allows the dates to plump and absorb the citrus flavor, ensuring a tender, moist texture in the bread.
Cream the Butter and Sugar: In a medium mixing bowl or the bowl of an electric mixer, add the unsalted butter and light brown sugar.
Using the paddle attachment, beat on medium speed for about 1 minute until the mixture is smooth and slightly fluffy.
Stop to scrape down the sides of the bowl with a spatula to ensure even mixing.
This step incorporates air, helping the bread rise beautifully.
Incorporate the Egg and Flavorings: Reduce the mixer speed to low.
Add the egg, vanilla extract, and grated orange zest to the butter-sugar mixture.
Beat just until combined, avoiding overmixing.
The orange zest provides a subtle citrus aroma that complements the warm spices and dates.
Mix the Dry Ingredients
In a separate bowl, sift together the following:
All-purpose flour
Baking powder
Baking soda
Ground cinnamon
Ground nutmeg
Ground cloves
Kosher salt
Sifting ensures even distribution of leavening agents and spices, preventing clumps and guaranteeing a uniform rise and flavor.
Combine Wet and Dry Ingredients: With your mixer on low speed, alternately add the dry ingredients and freshly squeezed orange juice to the butter mixture.
Start and end with the dry ingredients, mixing just until combined after each addition.
This gentle folding keeps the batter light, ensuring a tender crumb.
Avoid overmixing to prevent a dense loaf.
Fold in Dates and Pecans: Using a spatula or large spoon, fold in the soaked dates (with their liquid) and coarsely chopped pecans by hand.
Make sure they are evenly distributed throughout the batter.
Folding by hand prevents the fruit and nuts from breaking apart while keeping the texture light.
Fill the Pan and Smooth the Top: Pour the batter into the prepared loaf pan.
Use a spatula to gently smooth the top, ensuring the batter is evenly spread.
This promotes uniform baking and creates an attractive loaf shape.
Bake the Bread: Place the loaf pan in the preheated oven and bake for 50–60 minutes.
To check doneness, insert a toothpick or skewer into the center.
If it comes out clean or with only a few crumbs attached, the bread is ready.
Baking time may vary slightly depending on your oven, so keep an eye on the loaf in the final minutes.
Cool in the Pan: Once baked, remove the pan from the oven.
Let the bread cool in the pan for 10 minutes.
This allows the loaf to set slightly, making it easier to remove without breaking.
Transfer to a Wire Rack: Carefully lift the bread out using the parchment paper and place it on a wire cooling rack. Allow it to cool completely.
This prevents condensation from forming on the bottom and ensures a perfect texture.
Prepare the Cream Cheese Spread: While the bread cools, make the orange cream cheese spread.
In a mixing bowl, combine cream cheese, granulated sugar, and grated orange zest.
Using the paddle attachment or a spatula, beat on medium speed until smooth and creamy.
The orange zest adds a bright, tangy note that pairs perfectly with the warm spices in the bread.
Serve and Enjoy: Slice the cooled loaf with a serrated knife for clean, even slices.
Serve with a generous dollop of orange cream cheese spread on the side.
This bread is perfect for breakfast, brunch, or an afternoon snack, and pairs beautifully with tea or coffee.

Notes

For best results, use fresh, plump dates and allow them to soak in Cointreau or Triple Sec to maximize flavor and moisture.
Ensure butter and cream cheese are at room temperature; this helps them blend smoothly with sugar and other ingredients.
Sifting the flour and spices together not only removes clumps but also distributes the leavening agents evenly, giving the bread a light, airy texture.
Avoid overmixing the batter once the dry ingredients are added; overmixing can make the bread dense and heavy.
Use a serrated knife when slicing the bread to prevent tearing and maintain clean, neat slices.