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 for about 3-4 minutes until fragrant, then roughly chop and set aside.
In a large mixing bowl, whisk together the flour, baking powder, and salt until combined.
Chop the dates into small pieces and mash them with a fork until slightly sticky and chunky.
In a separate bowl, whisk together eggs, melted butter, brown sugar, and vanilla extract until smooth and fragrant.
Pour the wet mixture into the dry ingredients and gently fold together with a spatula until just combined. The batter will be thick.
Gently fold in the mashed dates and toasted walnuts, distributing evenly without overmixing.
Transfer the batter into the prepared loaf pan, smoothing the top with a spatula. Tap the pan lightly on the counter to settle the batter and release air bubbles.
Bake for 45-50 minutes, or until the top is golden and a toothpick inserted into the center comes out with moist crumbs.
Remove from the oven and let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Slice and enjoy this tender, caramel-scented bread with a hot cup of tea or coffee, savoring the rich texture and deep flavors.
