| Level: | Easy |
| Total: | 2 hr 25 min |
| Prep: | 45 min |
| Inactive: | 40 min |
| Cook: | 1 hr |
| Yield: | One 8-inch loaf |
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)
- 6 ounces cream cheese, at room temperature
- 1/3 cup granulated sugar
- 1 tablespoon grated orange zest
Instructions
- 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.
Reviews
One of my favorite of Ina’s recipes, it’s now considered my “house” bread for guests, along with the orange cream cheese…I add a bit more zest, and sometimes add some cardamon along w/the other spices, as I just love that flavor…overall, it’s perfect as written, thank you Ina!
Very good. I had a slice with plain cream cheese a few hours after it came out of the oven and it was a little dry. I wrapped it in plastic and, magically, it got moister over night. I like the orange background flavor.
Wonderful, I was so nervous (do I even like dates??). Turns out, no, I do not like just eating a date by itself, but chop it up, soak it in Triple Sec and bake in a delicious quick bread, and yes, yes I do. Don’t skip the cream cheese, it is amazing. I can’t wait to put it on a bagel! Highly recommend. Made as written.
This is delicious! I used orange juice to soak the dates in, not the liquor. I also used chopped walnuts instead of pecans. It is wonderful!
Used walnuts, and grapefruit zest/juice (out of oranges). Still absolutely delicious, and maybe less sweet for people who like it that way?
Made this tonight and it was so so good. I read the other comments and decided to go with 1/2 cup butter (a whole stick) and I used Grand Mariner and Cointreau (half each to equal 1/3 cup total). The recipe says 1 TBS grated orange zest = 2 oranges but 2 oranges is much more zest than that so I only put in the tablespoon. It came out very moist and delicious so I don’t understand the previous dry comments. I did only bake for 37 minutes but that’s because I used 2 smaller loaf pans than Ina used. Will definitely make this again. So good I’m not even going to make the spread
I made this over the weekend. It is FANTASTIC.
I used OJ + 1/4 cup of Amaretto to marinate the dates for a full hour as noted by others and I DID use the extra stick of butter. Had a little too much batter so I made 4 muffins too, and baked them for 22 minutes.
The loaf took the full hour, but it was moist and easy to slice after it cooled.
I skipped the orange cream cheese, because the bread was so good on its own. There’s only a small piece left and I’m thinking about a 2nd bake.
Thank you, Ina.
For those of you who need good gluten free recipes, be advised you can use 2 cups almond flour (or 1.75 cups almond and .25 cups coconut flour) in place of the conventional flour and get a gorgeous result (no need to flour the pan). Also, I was out of Cointreau, so I used a really good rum. WONDERFUL RECIPE.
OMG, one of the best recipes I’ve ever made of Ina’s and I have tried at least 80 of her recipes. So delicious and I feel the orange cream cheese is a must on top. It’s a “WOW” and a definite keeper. Can’t wait to have someone over for breakfast to serve this.
Even better a day or two later! It seems to get a deeper flavor with a little time. I think it would make a great addition to a basket of home made goods at Christmas time.