Pecan Date Tea Bread

250g packet Montagu dates (chopped in chunks)
1 cup boiling water
1-1/2 teaspoons bicarbonate of soda
1-3/4 cups all-purpose flour
1/4 teaspoon nutmeg
½ teaspoon cinnamon
2 tablespoons butter, softened
1 cup sugar (brown)
2 medium/small eggs
2 teaspoons vanilla extract
1-1/2 cups coarsely chopped Montagu pecans

SPREAD:
3 ounces cream cheese, softened
2 tablespoons chopped pecans
1 tbs honey

Chop the dates in 3 or halves. Sprinkle baking soda over dates and then pour 1 cup of boiling water over them.

Combine the nutmeg, cinnamon and flour with a pinch of salt in one bowl.

In another bowl mix the butter and sugar until crumbly. Beat in eggs and vanilla. Add in the flour mixture and the dates with water. Mix until well combined.

Fold in pecans.

Pour into a greased 10x5 inch / 9x5 inch. loaf pan. No need to grease if using a silicone pan. Bake at 170°C for 55-60 minutes or until a toothpick inserted comes out clean.

Let cool.

In a small bowl, combine honey, cream cheese and pecans for spread.

Cover and refrigerate for 1 hour. Serve with tea and bread.