Step 1

Preheat oven to 325 degrees.  Grease one 4 x 8″  loaf pan generously with butter or spray with cooking spray.

Step 2

Add the dates to a bowl or 2-cup measuring cup.  Sprinkle the baking soda over the dates.  Pour the boiling water over the dates and allow them to cool.  Do not discard the water.

Step 3

With a mixer, cream the butter, and sugar together on medium-high speed.  Add the egg and mix on medium speed until all ingredients are thoroughly combined.  Using a strainer, strain the water from the dates into the mixing bowl and mix it in.

Step 4

Add the flour and mix just long enough to almost incorporate all the flour.  Add the dates and nuts and mix on low speed just to incorporate.  Don’t over mix.

Step 5

Transfer batter to the greased loaf pan and bake for 55 to 60 minutes until a toothpick test comes out clean.

Step 6

Run a sharp knife around the edges of the pan, and allow the bread to cool in the pan for 10 minutes. Gently shake the pan up and down to loosen the bread from the bottom of the pan.  Invert the bread onto a wire rack to finish cooling.

Step 7

Store bread in an airtight container for up to 3 days or refrigerate for up to 5 days.

Step 8

Bread can be wrapped and frozen for up to 3 months.