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Delicious homemade date nut bread on a rustic wooden cutting board, perfect for breakfast or snacks, with walnuts and dried dates visible.
Carolina Gomez

Ina Garten Date Nut Bread with Orange Cream Cheese

This Ina Garten date nut bread is a moist, warmly spiced quick bread made with dates soaked in orange liqueur, fresh orange juice, orange zest, and toasted pecans. Serve it with a sweet orange cream cheese spread for breakfast, brunch, or an afternoon snack.
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Prep Time 45 minutes
Cook Time 1 hour
40 minutes
Total Time 2 hours 25 minutes
Servings: 10 Slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • For the bread:
  • 2 cups coarsely chopped pitted dates 10 oz / 285 g
  • ⅓ cup orange liqueur such as triple sec (80 ml)
  • 4 tablespoons unsalted butter at room temperature (57 g), plus more for the pan
  • ¾ cup light brown sugar lightly packed (150 g)
  • 1 extra-large egg
  • 1 teaspoon pure vanilla extract 5 ml
  • 1 tablespoon grated orange zest from about 2 oranges
  • 2 cups all-purpose flour 250 g, plus more for the pan
  • 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 freshly squeezed orange juice 180 ml
  • ¾ cup coarsely chopped pecans 3 oz / 85 g
  • For the orange cream cheese:
  • 6 ounces cream cheese at room temperature (170 g)
  • ⅓ cup granulated sugar 67 g
  • 1 tablespoon grated orange zest

Equipment

  • 8½ × 4½ × 2½-inch loaf pan
  • Parchment paper
  • Electric stand mixer with paddle attachment or hand mixer
  • Fine-mesh sieve or sifter
  • Microplane or fine grater
  • Small bowl for soaking dates
  • Rubber spatula
  • Wooden toothpick or cake tester
  • Wire cooling rack

Method
 

  1. Stir the chopped dates and orange liqueur together in a small bowl. Let them soak for 30 minutes, stirring every 10 minutes, until glossy and plump.
  2. Preheat the oven to 350°F (175°C). Butter the bottom of an 8½ × 4½ × 2½-inch loaf pan, line it with parchment paper, then butter the parchment and sides. Dust with flour and tap out the excess.
  3. Beat the butter and brown sugar on medium speed for 1 minute until lighter in color and slightly fluffy. Scrape down the bowl, then add the egg, vanilla, and orange zest on low speed.
  4. Sift the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt into a separate bowl. Add one-third of the flour mixture to the butter mixture, followed by half the orange juice. Repeat, ending with the remaining flour mixture, and mix just until combined.
  5. Fold in the soaked dates with all their soaking liquid and the chopped pecans. Spread the batter evenly in the prepared loaf pan and smooth the top.
  6. Bake for 50–60 minutes, until the top is deep golden brown and a toothpick inserted into the center comes out clean.
  7. Let the loaf cool in the pan for 10 minutes. Run a knife around the edges, turn it out onto a wire rack, remove the parchment, and cool for about 30 minutes before slicing.
  8. To make the orange cream cheese spread, beat the cream cheese, granulated sugar, and orange zest on medium speed for about 30 seconds, until smooth and creamy. Serve alongside the sliced bread.