Preheat your oven to 175°C (350°F). Grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.
In a small saucepan, melt the butter over low heat until it just begins to bubble and smells rich. Remove from heat and let it cool slightly.
Chop the pitted dates into small pieces — the gooey, caramelized bits will distribute evenly throughout the batter, adding moistness and sweetness.
In a large mixing bowl, whisk together the brown sugar, eggs, and vanilla extract until the mixture is smooth and slightly frothy, about 2 minutes.
Pour the cooled melted butter into the wet ingredients and stir to combine, creating a rich, cohesive mixture.
Fold the chopped dates into the batter, ensuring they are evenly distributed, then add the chopped walnuts for a crunchy contrast.
In a separate bowl, sift together the flour and baking soda to evenly distribute the leavening agent.
Gradually add the dry ingredients to the wet mixture, gently folding with a spatula until just combined — avoid overmixing to keep the bread tender.
Pour the batter into your prepared loaf pan, smoothing the top with a spatula for an even surface.
Bake in the preheated oven for 55 to 60 minutes, until the top turns a deep golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven, let it cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. This helps the crumb set and makes slicing easier.
Slice the bread once cooled, revealing a moist interior dotted with caramelized dates and crunchy walnuts. Enjoy it plain, toasted, or with a spread of butter or jam.
