Date Coffee Cake with Walnuts and Espresso Glaze

Pour the batter into the greased and parchment paper-lined loaf pan.
Bake for 55-65 minutes, or until a toothpick inserted near the center comes out clean.
Cool for 20 minutes before removing from pan; peel off parchment and put on a wire rack to cool completely.

To Make the Coffee Glaze

Combine the hot water with the dry espresso and stir until blended.
In a small bowl, whisk together the powdered sugar, melted butter, vanilla, and espresso. If it needs to be thinner, add 1/2 tsp of hot water at a time to get desired consistency.

Drizzle the Espresso glaze over the cooled bread and scatter the chopped walnuts on top. Let cool until the glaze sets before cutting.