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Preheat oven to 350°F. Lightly grease an 8 1/2- X 4 1/2-inch loaf pan.
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Place dates, sugar, butter, baking soda, and salt in a large bowl. Pour coffee into bowl and stir to combine. Cool mixture for 15 minutes.
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Whisk together egg, brandy, and vanilla in a small bowl.
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Whisk together flours and baking powder in a separate bowl.
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Add egg mixture to date mixture and stir to combine. Add flour mixture and stir until dry ingredients are just moistened. Stir in walnuts.
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Pour batter into prepared pan, spread evenly, and tap pan on the counter to settle batter.
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Bake for 45 to 55 minutes, tenting the loaf with aluminum foil after 30 minutes.
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Bread is done when a toothpick or cake tester inserted in the center comes out clean or an instant-read thermometer inserted in the center reads 200°F.
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Cool bread in pan for 10 minutes. Remove bread from pan and cool completely on a wire rack.
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Wrap bread airtight and store a room temperature for several days. You can freeze bread for longer storage.