Preheat oven to 350°F (175°C). Grease and flour a loaf pan.

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

Beat butter and brown sugar until creamy. Add eggs and vanilla, mixing well. Gradually add the dry ingredients, alternating with coffee, until smooth.

Stir in chopped dates and walnuts. Pour batter into the prepared pan and bake for 50-60 minutes, or until a toothpick comes out clean.

Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

For the glaze, mix powdered sugar, espresso, and vanilla until smooth. Drizzle over the cooled cake.