Combine the dates and orange liqueur in a small bowl. Set aside for 30 minutes, stirring occasionally.
Preheat the oven to 350° F. Grease a 8.5"x 4.5"x 4.5" loaf pan and set aside.
In a medium bowl, combine the dry ingredients (flour, baking powder, baking soda, spices, and salt). Set aside.
In the bowl of a stand mixer, combine butter and bown sugar. Beat until light and fluffy. Scrape down the sides of the bowl.
Add the egg, vanilla extract, and orange zest and mix to combine. Scrape down the sides of the bowl again, if necessary.
With the mixer running on low, add half the dry ingredients, followed by the orange juice, then the remaining dry ingredients. Mix until just incorporated, then fold in the date/orange liqueur mixture.
Pour the batter into the prepared pan and sprinkle the top with raw sugar, if desired. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool bread in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.Enjoy!
Notes
Note on dates: I used medjool dates, which are usually available at my local grocery store, especially around the holidays. You can use whatever type of date you prefer. If you can't find them where you live, you can find them online here.