Ingredients
2-1/2 cups chopped dates1-1/2 cups boiling water1-1/2 teaspoons baking soda1-3/4 cups all-purpose flour1/4 teaspoon each ground cloves, cinnamon, ginger and nutmeg2 tablespoons butter, softened1-1/4 cups sugar1 large egg, room temperature2 teaspoons vanilla extract1-1/2 cups coarsely chopped pecansSPREAD:3 ounces cream cheese, softened2 tablespoons chopped dates2 tablespoons coarsely chopped pecans1 tablespoon 2% milk
Preparation
Place dates in a large bowl. Combine boiling water and baking soda; pour over dates. In a small bowl, combine the flour, cloves, cinnamon, ginger and nutmeg.
In another large bowl, beat butter and sugar until crumbly. Beat in egg and vanilla. Add flour mixture alternately with date mixture. Stir in pecans.
Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° until a toothpick inserted in the center comes out clean, 65-75 minutes. Cool for 10 minutes before removing from pan to wire rack to cool completely.
In a small bowl, combine spread ingredients. Cover and refrigerate for 1 hour. Serve with bread.
