Here's what you need:
2 cups dates, coarsely chopped (10 oz pitted)
1/3 cup Grand Marnier, Cointreau, or Triple Sec, I used Grand Marnier
4 Tbs. butter, unsalted, at room temperature
3/4 cup brown sugar
1 egg, I use extra large
1 tsp. vanilla extract
1 Tbs. grated orange peel
2 cups flour, all-purpose
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground nutmeg
1/4 tsp. ground cloves1 tsp. salt, kosher
3/4 cup orange juice, either fresh squeezed or from concentrate. I use from concentrate to get a consistent flavor
3/4 cup pecans, chopped
Spray a 9 x 5 x 3 inch loaf pan (I always use glass) with cooking spray and set aside.
Combine the chopped dates and the Grand Marnier and set aside to soak for 30 minutes. Stir occasionally.
Pre heat oven to 350 degrees.
In a small bowl mix the flour, bk. pdr, bk. soda, cinnamon, nutmeg, cloves and salt. Stir well and set aside.
Pour the orange juice into a measuring cup and set aside.
In the bowl of a stand mixer or a large bowl, beat the butter and brown sugar together on medium for 1 minute.
Next add the egg and vanilla and mix until smooth, scraping down the sides as you go.
Add orange zest and mix well.
Add the flour mixture alternately with the orange juice starting and ending with the flour mixture.
Remember to scrape down the sides and go under the bottom of the batter as you go to make sure everything is completely incorporated.
Stir in the dates and liquid by hand with a wooden spoon or rubber spatula.
Next, stir in the pecans until just incorporated.
Pour into prepared loaf pan and bake for 50 - 60 minutes. Mine was done in 50.
Cool in pan 10 minutes then move to wire rack to cool completely.
This is a delicious mix of sweet and spicy (not the hot kind though) bread with just the right crunch.
Recipe adapted from Ina Garten
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