Preheat your oven to 350°F conventional. Spray a standard 9x5-inch loaf pan with nonstick cooking spray and set aside.

If necessary, remove the pits and chop the dates. In a large bowl, combine the chopped dates, hot brewed coffee, coconut oil, and baking soda. Stir and let this mixture sit while you prep the other ingredients. The dates will soften, and the mixture will become fragrant.

Once the coffee mixture has cooled until it is warm to the touch, add the dark brown sugar, granulated sugar, buttermilk, eggs, and vanilla extract. Whisk until smooth and well combined.

In a medium bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, and ground ginger.

Pour the dry ingredients into the wet ingredients and fold with a silicone spatula just until combined. Don't overmix! Fold in the chopped walnuts.

Pour the batter into your prepared loaf pan and spread it evenly with your spatula. Bake for approximately 1 hour and 10 minutes, or until a cake tester comes out with a few clinging crumbs and the center provides a little resistance when touched lightly. If the top is browning too quickly, tent it with foil after 45 minutes.

Allow the bread to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.