Vegan Date Walnut Loaf

Mildly sweet with chock-full of dates and walnuts is what describes this loaf cake. It is a perfect balance between cake and bread.  

One Year Back -  Peanut butter cookies
Two Years Back - Avocado Brioche, Roasted Banana Ice cream
Three Years Back - Deep fried cracker ( Nippattu )
Adapted from 500 Cakes by Susannah Blake
Ingredients: 
All purpose flour - 2 cups
Baking Powder - 3 tsp (1 TBSP)
Salt - 1/2 tsp
Oil - 1/2 cup (Or use 1/4 cup applesauce and 1/4 cup oil)
Boiling Water - 3/4 cup
Sugar - 1/2 cup (Or light brown sugar)
Vanilla - 1 tsp (Or use any spice powder 1 tsp like cinnamon, cardamom etc)
Pitted dates - 1 cup chopped (about 20 - 24 whole pitted dates)
Walnuts - 1/2 cup chopped
Flax meal - 1 TBSP mixed with 3 TBSP of warm water (or use 1 large egg for a non vegan version)

Method:
Take chopped dates in a bowl. Pour boiling water over it (Measure the water after it has boiled).  Let it sit till the mixture cools down to room temperature, about 30 - 40 minutes. Spray a 8 X 4 loaf pan with vegetable oil spray. Set aside. Preheat the oven to 350 F (325 in case of non stick or dark pan). In a bowl, whisk together flour, salt, baking powder and spice powder if using. Set aside. In another bowl, whisk together sugar, oil and the flax mixture. Stir in vanilla. Add the date and water mixture and flour mixture alternating whisking slowly till no dry flour streaks are left. Stir in walnuts. Pour the batter into the prepared pan and bake for 50 - 60 minutes or till a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes and then turn it on to wire rack to cool completely. Enjoy with a cup of coffee or tea.

Notes:
I used a 9 X 5 pan which is a little bit too big for this amount of batter. That is the reason for short loaf.