About the Recipe
adapted from King Arthur Baking
Ingredients
DATE BREAD
2 cups dates, pitted and chopped
4 T butter, room temperature
1 t baking soda
3/4 t kosher salt
3/4 cup brown sugar, packed
1 cup brewed coffee, hot
1 egg
1 t vanilla bean paste (or 1:1 vanilla extract)
1 T brandy (optional)
1/2 t baking powder
1 3/4 cups all-purpose flour
WHIPPED CREAM CHEESE
8 oz cream cheese, room temperature
1 T unflavored sparkling water or club soda
3 T brown sugar
1 t cinnamon, ground
1 t vanilla bean paste (or 1:1 vanilla extract)
Directions
Step 1
Preheat the oven to 350°F. Lightly grease an 8.5" x 4.5" loaf pan.
Step 2
Place dates, butter, baking soda, salt, and brown sugar in a large mixing bowl. Pour hot coffee into the bowl, stirring to combine. Allow the mixture to sit for 15 minutes to soften the dates.
Step 3
Add egg, vanilla, brandy, baking powder, and flour to the date mixture. Using a handheld mixer, beat on low until smooth. Fold in granola. Pour the batter into the prepared loaf pan. Gently tap the pan on the counter to release any air bubbles and settle the batter.
Step 4
Bake the bread for 50-60 minutes, tenting with foil after 30 minutes to prevent over-browning. A toothpick inserted into the center should come out clean, and an instant-read thermometer should register 200°F.
Step 5
Let the bread cool in the pan on a rack for 10 minutes. Release the edges with a knife, then gently turn the bread out onto the cooling rack. Let it cool completely before slicing. Wrap in an airtight and store at room temperature.
To Make Cream Cheese
Add cream cheese to a medium bowl. Using a handheld mixer, whip the cream cheese on high speed for 5 minutes to aerate. Add sparkling water, brown sugar, cinnamon, and vanilla, then beat on low speed until just combined. Store in an airtight container in the refrigerator. Let it sit at room temperature for 10 minutes to soften before using.
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