Preheat your oven to 350°F (180°C), or 160°C if you’re using a fan oven. This step is crucial as it ensures even baking and a perfect rise.
Spread the raw walmuts on a sheet pan and toast them for about 7 minutes. This brings out their flavor and crunch. Let them cool and chop them into smaller pieces.
In a medium bowl, whisk together the flour, baking powder, and salt. This mixture will serve as the dry ingredients for your bread.
For the dates, pour the boiling water over the chopped pieces in a separate bowl. Allow them to soak until the mixture cools to room temperature. This step softens the dates and makes them easier to incorporate into the batter.
Once cooled, stir in the baking soda into the date mixture. Then add in the olive oil, brown sugar, eggs, and vanilla. Whisk everything until well combined.
Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; this can lead to a denser bread.
Fold in the toasted and chopped walmuts delicately into the batter.
Grease and line a 9×5-inch (23×13 cm) loaf pan with parchment paper. Pour the batter into the pan and smooth the top with a spatula.
Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. The internal temperature should reach 200°F (93°C).
Let the bread cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. This step ensures that your slices will hold together nicely.
