Preheat oven to 350 °F (175 °C). Grease and line a 9×5″ loaf pan with parchment.

In a small bowl, combine chopped dates and hot coffee. Let soak 10–15 min until softened.

In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

Using a mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.

Gently fold in the dry ingredients until just combined. Fold in the soaked dates (with coffee) and toasted walnuts.

Pour batter into the prepared pan and smooth the top. Bake 60–70 min, until a toothpick inserted in center comes out clean or with a few moist crumbs.

Cool the loaf in pan for 10 min, then transfer to a wire rack.

Whisk together powdered sugar, espresso, and vanilla until smooth (adjust with more espresso if needed).

Once loaf is completely cooled, drizzle glaze over top. Let set before slicing and serving.