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You are here: Home / All Recipes / Gingerbread Kahlua Date Nut Bread with White Chocolate

Gingerbread Kahlua Date Nut Bread with White Chocolate

December 3, 2012 32 Comments

Gingerbread Kahlua Date Nut Bread with White Chocolate

I’ve got the holiday spirit…or spirits if you will! It’s time for the monthly #TwelveLoaves challenge and it should come as no surprise that I lobbied for BOOZE in BREAD! Not that I knead (some bread humor!) to wait until December to make my baked goods and breads boozy but is there a more perfect time? A bit of bourbon, rum or a luscious liqueur adds such a nice touch to a recipe meant for a celebration dinner or as gifts for friends (be sure to check out the rules at the bottom if you don’t imbibe; we want you to still participate too!). I might lament that my friends and neighbors never bother to read my blog (they just show up for the food for real) but maybe that’s OK after all. It means I’m not spilling any secrets when I share with you that this bread will most definitely be a part of my holiday gift giving this holiday season.

Gingerbread Kahlua Date Nut Bread with White Chocolate

While I love yeast bread and always have good intentions, reality is always at my door and my schedule is already overbooked so making something with yeast never seems to happen. But I figure that’s good right; I know I’m not alone with the tendency to ‘go quick.’

I’ve been making a variation of this date and nut bread for years. Always with dates and nuts but still lots of variations. Great with pecans or walnuts and I’ve even added dried cranberries but the Kahlua and white chocolate chips are something new this year.

This Gingerbread Kahlua is something special. Although I’ve got my own holiday tradition of making a cocktail with Kahlua, eggnog and Jamison Irish Whiskey, I enjoyed this Kahlua served more simply with just half and half over ice. I’m sure that’s a throwback to the 80’s but there’s nothing wrong with a classic…with a twist. The Gingerbread adds a nice spicy touch just perfect for the season. I’m saving the rest for morning coffee during it’s limited period of release…wait, I can do that right? Have booze for breakfast? Please?

Gingerbread Kahlua Date Nut Bread with White Chocolate

I just knew the gingerbread spiced Kahlua would be perfect in a holiday baked good and this bread is so good. I made a cream cheese spread which includes a bit more of the Kahlua; it’s a welcome foil to the sweetness of the other ingredients…don’t forget it! We just loved this Gingerbread Kahlua Date Nut Bread with White Chocolate. So did everyone I gave it to for gifts!

You can call it a bread or you can call it dessert; I just call is Yum!

Barb

Serves 1

Kahlua Date Nut Bread with Chocolate Chunks

A luscious combination of Gingerbread Kahlua, toasted walnuts and dates in a quick bread topped with a cream cheese and Kahlua spread.

15 minPrep Time

60 minCook Time

1 hr, 15 Total Time

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Ingredients

    For the Kahua Date Bread:
  • 1 cup chopped, pitted dates
  • 1/2 cup Kahlua
  • 2/3 cup firmly packed brown sugar
  • 2 tablespoons sweet butter, softened
  • 1 large egg
  • 1/2 cup milk
  • 2 cups sifted all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chopped walnuts, toasted
  • 1 cup white chocolate, broken into small chunks (or use white chocolate chips)
  • For Glaze:
  • 1 c. powdered sugar
  • 4-6 tsp milk
  • 1/2 tsp. Kahlua optional
  • For a Kahlua Cream Cheese Spread:
  • 4 ounces cream cheese, softened
  • 2 Tbsp soft butter
  • 2 Tbsp Kahlua

Instructions

  1. Preheat oven to 350°
  2. Combine dates and Kahlua. Set aside and let the dates absorb the Kahlua.
  3. Beat sugar, butter, and egg together until creamy.
  4. In a separate bowl, combine flour, baking soda, and salt and whisk to combine.
  5. Add milk to date mixture. Alternate adding flour mixture and date/milk mixture to sugar mixture.
  6. Stir in toasted walnuts and white chocolate.
  7. Put batter in sprayed/greased loaf pan (s).
  8. Let batter stand in pan(s) for about 5 minutes.
  9. Bake until done. For a regular loaf pan, bake 60 to 70 minutes. For medium loaf pans, bake 50 to 60 minutes. For small loaf pans, bake 45 to 50 minutes.
  10. To Make the Glaze:
  11. Combine ingredients and mix until smooth. Drizzle on top of the bread(s).
  12. To Make the Cheese Spread:
  13. Mix all softened ingredients together with the back of a spoon. Spread on slices of Kahlua Date Bread.

Notes

If you can't find Gingerbread Kahlua, use regular Kahlua and add some ginger to it. Since I haven't done that I'm guessing so start small with 1/2 tsp and add more to your taste.

7.8.1.2
4874
https://creative-culinary.com/gingerbread-kahlua-date-nut-bread-with-white-chocolate/
Creative Culinary

I was provided with a bottle of Gingerbread Kahlua to review. All opinions are my own.


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Comments

  1. I_Fortuna says

    December 25, 2013 at 8:12 pm

    I would use buttermilk because it will react with the baking soda and act as a leaven. Also, if you don't have coffee cordials laying around add about a teaspoon of instant coffee to vodka or even anise licquer to achieve similar results. Other flavored licquers would work nicely too. How about a raspberry cordial (or Drambuie) and add some chopped raspberries and pecans? Or, orange, with orange zest and Grand Marnier. This looks like the best recipe for this bread because you use 1/2 cup of liquid. Thanks for the inspiration!
    Reply
  2. Jayne says

    December 24, 2012 at 9:37 am

    Wow, great use for Kahlua! the spread and glaze sound amazing, it looks delicious!
    Reply
  3. Sylvie @ Gourmande in the Kitchen says

    December 6, 2012 at 1:52 am

    I like the way you think, the holidays definitely call for a little booze in our bread.
    Reply
  4. kitchenriffs says

    December 4, 2012 at 5:31 pm

    I don't think I've ever had Kahlua in bread before - what a great idea! And I'll bet it combines so well with the nuts and dates. Except for bread pudding (where we add rum, sometimes bourbon) we haven't done much with booze and bread. Clearly we've been missing out! Good stuff - thanks.
    Reply
  5. Laura (Tutti Dolci) says

    December 4, 2012 at 2:31 pm

    In love with this bread, the Kahlua makes it a must try!
    Reply
  6. Paula says

    December 3, 2012 at 8:40 pm

    This is not my mother's date and nut bread. No sir...it's 100 times better and even she would admit to that.
    Reply
    • Creative Culinary says

      December 3, 2012 at 10:19 pm

      Tell Mom thanks! You should join us one month...I know you would do something fabulous Paula.
      Reply
  7. addie | culicurious says

    December 3, 2012 at 6:44 pm

    I like how you think, Barb!! :) Definitely joining in this month!
    Reply
    • Creative Culinary says

      December 3, 2012 at 10:18 pm

      Nice Addie...can't wait to see what you do!
      Reply
      • addie | culicurious says

        December 28, 2012 at 6:41 am

        I was a little late this month but I made it! :)
        Reply
  8. Kate | Food Babbles says

    December 3, 2012 at 5:51 pm

    Boozy breads, whoo hoo! I'll put my thinking cap on :) This bread is lovely. I adore gingerbread and your variation sounds delectable.
    Reply
    • Creative Culinary says

      December 3, 2012 at 10:18 pm

      I know you can do it...of that I'm not concerned, not one boozy little bit!
      Reply
  9. claire @ the realistic nutritionist says

    December 3, 2012 at 5:19 pm

    Oh my gosh this looks phenominall!!!
    Reply
    • Creative Culinary says

      December 3, 2012 at 10:17 pm

      Thanks Claire...cheers!
      Reply
  10. Nancy@acommunaltable says

    December 3, 2012 at 3:42 pm

    Oh good heavens!! Just give me a loaf with some of the cream cheese spread, a good pot of coffee and a book... and I'll see you in January!! Serious "comfort food" of a different variety! Going to have to search out this Gingerbread Kahlua!!!
    Reply
    • Creative Culinary says

      December 3, 2012 at 10:17 pm

      Were you spying on me? That was me last night when I had some for dinner...I mean it WAS dinner. So good. :)
      Reply
  11. Marina@Picnic at Marina says

    December 3, 2012 at 2:30 pm

    Kahula sounds good, I love that bread! :)
    Reply
    • Creative Culinary says

      December 3, 2012 at 10:15 pm

      Thanks so much Marina; we did love it.
      Reply
  12. Rachael {SimplyFreshCooking} says

    December 3, 2012 at 9:59 am

    This is perfect!! I love the recipe. You had me at Kahlua!! :)
    Reply
    • Creative Culinary says

      December 3, 2012 at 10:15 pm

      I know right...I mean how could anything with Kahlua ever be bad? :)
      Reply
  13. Holly says

    December 3, 2012 at 9:18 am

    I really like these for gift giving in the small loaf pans. I can't remember adding booze to bread other than to soak raisins before adding them to a banana bread but I'll give it a try this month and let you know what turns out!
    Reply
    • Creative Culinary says

      December 3, 2012 at 10:13 pm

      If you want to do a trial; just bug me; happy to give you a sample of my sample!
      Reply
  14. Rossella says

    December 3, 2012 at 8:10 am

    I've never tried Kahlua with dates. They're one of My favs fruits for Xmas
    Reply
    • Creative Culinary says

      December 3, 2012 at 10:12 pm

      Oh they're good...trust me!
      Reply
  15. Karen Harris says

    December 3, 2012 at 8:09 am

    Beautiful photos Barb! The bread looks delicious too! I love slightly sweet quick breads with a big salad smothered in blue cheese dressing. This looks like just the ticket for that combination. Guess what I'm having for supper.
    Reply
    • Creative Culinary says

      December 3, 2012 at 10:12 pm

      Thanks Karen...and I'm with you; this is perfect with something more savory. Now why is it I always want to spell that word savoury now. Hmm??
      Reply
  16. Jamie says

    December 3, 2012 at 7:56 am

    Gingerbread Kahlua Rum??? Wow I'll bet this does add some kind of flavor to this wonderful festive bread! And thanks for the Sharing is Caring link... I'll do this now!
    Reply
    • Creative Culinary says

      December 3, 2012 at 10:11 pm

      Who knew right...I've found they have a couple of holiday specific flavors; next time I want the Peppermint; umm umm good!
      Reply
  17. Lora @cakeduchess says

    December 3, 2012 at 7:50 am

    Beautiful bread, Barb. I haven't had Kahlua in ages and would really love to try a bit of this gingerbread version. Really perfect for a holiday cocktail and even better to use in a quick bread like this. I think your friends are lucky to have you baking these goodies for them at holiday time:)
    Reply
    • Creative Culinary says

      December 3, 2012 at 10:11 pm

      Better try it quick...only available thru the end of the year! I really liked it...there is no doubt about the ginger in it; makes for a nice bite that isn't usually in Kahlua.
      Reply

Trackbacks

  1. Champagne Bread says:
    December 31, 2012 at 9:08 am
    [...] inspired us with their boozy beauties. Lora made a lovely Christmas Stollen and Barb made Gingerbread Kahlua Date Nut Bread . While Jamie made a Glazed Orange Cointreau Quick Bread that I definitely bookmarked to [...]
    Reply
  2. Brandied Mincemeat Loaf for #TwelveLoaves « Made by Jayne says:
    December 24, 2012 at 9:33 am
    [...] is my entry into this months #TwelveLoaves challenge, hosted by Barb at Creative Culinary, Jamie at Lifes a Feast or Lora at  Cake [...]
    Reply

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About Me

I’m Barbara Kiebel, the cook, photographer, author, and everyday eater at Creative Culinary. I hope you enjoy the recipes I prepare for family and friends and appreciate every one of you that come visit my virtual home! Read More…

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