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.
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?
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
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
Save RecipeIngredients
- 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)
- 1 c. powdered sugar
- 4-6 tsp milk
- 1/2 tsp. Kahlua optional
- 4 ounces cream cheese, softened
- 2 Tbsp soft butter
- 2 Tbsp Kahlua
Instructions
- Preheat oven to 350°
- Combine dates and Kahlua. Set aside and let the dates absorb the Kahlua.
- Beat sugar, butter, and egg together until creamy.
- In a separate bowl, combine flour, baking soda, and salt and whisk to combine.
- Add milk to date mixture. Alternate adding flour mixture and date/milk mixture to sugar mixture.
- Stir in toasted walnuts and white chocolate.
- Put batter in sprayed/greased loaf pan (s).
- Let batter stand in pan(s) for about 5 minutes.
- 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.
- To Make the Glaze:
- Combine ingredients and mix until smooth. Drizzle on top of the bread(s).
- 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.
I was provided with a bottle of Gingerbread Kahlua to review. All opinions are my own.
Comments