I would happily eat this all the time.

Preheat your oven to 350°F (175°C). Grease and flour a 9 x 5-inch loaf pan.
In a medium bowl, combine the chopped dates and hot brewed coffee. Let sit for about 15 minutes, allowing the dates to soften.
In a large bowl, cream the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing until well blended.
Fold in the softened date mixture and stir in the chopped walnuts.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in a preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
While the cake bakes, prepare the espresso glaze by whisking together the powdered sugar and brewed espresso until smooth.
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Once the cake has cooled completely, drizzle the espresso glaze over the top before slicing and serving.
Variations and Tips
For a slightly different flavor, you can substitute pecans for the walnuts. If you prefer a less sweet glaze, reduce the amount of powdered sugar to your taste. For a festive touch during the holidays, try adding a teaspoon of cinnamon or nutmeg to the batter. To make a dairy-free version, replace the butter with coconut oil and make sure your other ingredients are dairy-free.