-
1
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.
-
2
Line the bottom with parchment paper, then butter and flour the pan.
-
3
Combine the dates and orange liqueur in a small bowl and set aside for 30 minutes.
-
4
Stir occasionally.
-
5
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.
-
6
Scrape down the bowl.
-
7
With the mixer on low, add the egg, vanilla, and orange zest.
-
8
Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
-
9
With the mixer still on low, add the flour mixture alternately with the orange juice to the creamed mixture, beating only until combined.
-
10
By hand, stir in the dates with their liquid, and the pecans.
-
11
Pour the batter into the prepared loaf pan and smooth the top.
-
12
Bake for 50 to 60 minutes, until a toothpick comes out clean.
-
13
Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
-
14
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.
-
15
Slice the bread and serve with the orange cream cheese on the side for spreading.
