Preheat your oven to 175°C (350°F). Grease a 9x5 inch loaf pan and line it with parchment paper for easy removal.
Toast the walnuts in a dry skillet over medium heat until fragrant and slightly browned, about 3-4 minutes. Let them cool, then chop into smaller pieces.
Chop the pitted dates into small chunks, about half-inch pieces. Set aside.
In a large mixing bowl, whisk together the flour, baking soda, and salt until evenly combined.
In a separate bowl, mash the brown sugar and melted butter together until smooth and fragrant. Add the eggs one at a time, whisking well after each to create a smooth, slightly thickened mixture. Stir in the vanilla extract.
Gently fold the chopped dates and toasted walnuts into the wet mixture, distributing them evenly without overmixing.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Place it in the oven and bake for 50-60 minutes, until the bread is golden and a toothpick inserted into the center comes out clean.
While baking, you'll smell a rich caramel aroma filling the house as the dates melt into the batter and toast the walnuts develop flavor.
Remove the bread from the oven once done, and let it cool in the pan for about 10 minutes to set the crumb.
Transfer the loaf to a wire rack and cool completely before slicing. This helps prevent sogginess and ensures clean cuts.
Slice the bread once fully cooled, revealing a moist interior studded with chewy dates and crunchy walnuts. Serve plain or with a spread of butter for an inviting treat.
