Prehead oven to 350°F. Lightly grease an 8½ x 4½ loaf pan.
Begin by making the flax egg: whisk flax meal and water together in a small bowl and set aside for about 10 minutes until thick.
Place dates, butter, baking soad, salt and brown sugar in a mixing bowl. Pour in the hot coffee, stirring to combine. Allow to cool for 15 minutes.
Add the flax egg, vanilla, baking powder, and flour, beating gently until smooth. Stir in nuts.
Pour batter into prepared loaf pan, gently tapping the pan on the counter to remove any air bubbles.
Bake for 45 mintues, tenting with foil at 30 minutes to prevent over-browning. The bread is done when a toothpick inserted in the middle comes out clean.
Allow to cool for 10 minutes before turning out onto a wire cooling wrack. Cool completely before cutting.
Serve with vegan cream cheese and fresh fruit.