Ina Garten Date Nut Spice Bread

Another fabulous recipe from the Barefoot Contessa! I made the other Date Nut Bread I posted then this one thinking I'd have a bake-off. Well, they are both great and very different! I wound up with 2 keepers! The bread is very nice served with the recommended orange cream cheese, but that is entirely optional.

• Ready In: 1 hr 20 mins
• Yields: 1 Loaf

Ingredients

• 2  cups  coarsly chopped dates (10 ounces pitted)
• 1⁄3 cup  orange liqueur (Cointreau or Triple sec)
• 4  tablespoons unsalted butter, at room temperature
• 3⁄4 cup light brown sugar, 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 nutmeg
• 1⁄4 teaspoon ground cloves
• 1  teaspoon kosher salt
• 3⁄4 cup  freshly squeezed  orange juice
• 3⁄4 cup  coarsly chopped pecans (3 oz.)

• For the cream cheese spread

• 6  ounces cream cheese, at room temperature
• 1⁄3 cup granulated sugar
• 1  tablespoon  grated orange zest

Directions

1. In a bowl combine dates and orange liqueur and "marinate" for 30 minutes, stirring occasionally.
2. Preheat oven to 350.
3. Prepare loaf pan (8x5); butter bottom, line with parchment paper, butter again and flour.
4. Sift together flour, and next 6 ingredients. Set aside.
5. Using an electric mixer on medium speed, beat butter and brown sugar for 1 minute. Then, at low speed, add egg, vanilla, and orange zest. Add flour mixture alternately with orange juice. Beat only until combined.
6. Mix in pecans and dates with liquid by hand.
7. Pour batter into loaf pan and bake for 50-60 minutes. Cool in pan for 10 minutes before turning onto a wire rack.
8. To make the orange cream cheese, add add ingredients together and combine with electric mixer.