Sticky, caramelized Medjool dates form the deep, molasses-y backbone of this loaf, soaked in hot water until soft and jammy before getting folded into a warmly spiced batter with cinnamon and a touch of vanilla. Toasted walnuts get folded in for crunch, giving every slice that classic contrast of soft, moist crumb against nutty bite. The parchment-sling method makes for an easy, clean release, and the loaf bakes up deep golden with a tender, springy top that's perfect for slicing thick once it's cooled. This is the kind of old-fashioned quick bread that tastes even better the next day, whether you eat it plain or with a smear of butter. It's a genuinely solid pick for a gluten free bread rotation, no fuss required.
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Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, leaving handles for easy removal.
Place the chopped dates and baking soda in a large mixing bowl. Pour the boiling water over them and stir briefly to combine. Let the mixture stand for 15 minutes, until the dates have softened and the liquid has cooled to near room temperature.
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