Date Nut Spice Bread

A few weeks ago my lovely niece Liz surprised me with a loaf of this date nut bread. I took one bite and fell in love. It is absolutely perfect. I would not change a thing. Liz got the recipe from Ina Garten's cookbook Back to Basics. Actually Liz sings the praises of Ina Garten's recipes. She says that they are not difficult and they work. This one sure works for me.

The accompanying cream cheese spread does not appeal to me and seems unnecessary but most people would disagree. You're the boss on this one.

2 cups coarsely chopped dates, 10 oz. pitted

1/3 cup orange liqueur

4 tbl. (1/2 cup) unsalted butter at room temperature

3/4 cup light brown sugar, lightly packed

1 extra large egg

1 tsp. pure vanilla extract

1 tbl. grated orange zest (2 oranges)

2 cups flour

2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. ground cinnamon

1 tsp. ground nutmeg

1/4 tsp. ground cloves

1 tsp. Kosher salt

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

3/4 cup coarsely chopped pecans (3 oz.)

For the cream cheese spread:

6 oz. cream cheese, at room temperature

1/3 cup granulated sugar

1 tbl. grated orange zest

Preheat oven to 350 degrees. Butter the bottom of an 8 1/2 by 4 1/2 by 2 1/2" 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 a paddle attachment beat the butter and 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 mixture still on low, add the flour alternately with the orange juice to the creamed mixture, beating only until combined. By hand, stir in the dates and their liquid and the pecans.

Pour the batter into the prepared loaf pan and smooth the top. Bake the cake for 50-60 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 until just combined.

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

Makes one 8" loaf