Combine chopped dates and water in a medium saucepan over medium-high heat and bring to a boil. Once boiling, reduce heat, cover and simmer for 10 minutes until very soft. Mash until dates absorb the liquid and it resembles applesauce. Set it aside to cool slightly for at least 10 minutes so that it is still warm but not hot.

Preheat oven to 350°F. Line 8x4-inch loaf pans with parchment paper.

Beat butter with brown sugar and vanilla in the bowl of a stand mixer fitted with the paddle attachment for 2-3 minutes on medium-high speed until pale and fluffy (or in a large bowl if using an electric hand mixer). Add egg and beat well. Beat on high to smooth out the mixture so it starts to look creamy and pale. It may look slightly curdled in spots but that’s ok because it will come together once the dry ingredients are added.

Whisk together flour, baking powder, baking soda, salt and spices in a medium bowl, then gradually add it to the wet ingredients while mixing on low speed until just combined. Fold in warm date mixture until evenly incorporated and smooth using a spatula.

Spread batter into prepared pan. Bake for 30-35 minutes until a skewer inserted into the center comes out clean. Transfer pan to a wire rack and let cool.