"Jewish Bread" (Anyu's Date Nut Bread)

Directions

1. Heat the oven to 350F. Prepare a 9x5 loaf pan by spraying with cooking spray and dusting it with flour.
2. In the bowl of a stand mixer using the beater blade, beat the 3 eggs, the sugar, and the vanilla extract at high speed until pale colored and fluffy, about 5 minutes. In a separate bowl, combine the 5 Tbs. flour and the baking powder.
3. Place the chopped dates in a bowl and toss with the 2 Tbs flour until evenly coated. Combine with the chopped walnuts.
4. When the eggs are well-beaten, remove the bowl from the mixer and scrape off the beater blade. Sift the flour and baking powder over the egg mixture, and using a scraper spatula, gently fold the flour into the eggs until just combined. Gently fold in half the dates and nuts until coated, then fold in the remainder.
5. Spoon the batter into the prepared pan. Bake for 30-45 minutes, until a skewer inserted in the center comes out moist but clean. If the loaf is browning too quickly, cover it with foil.
6. Let the loaf rest in the pan on a rack for 10 minutes, then gently loosen the sides with an offset spatula and turn out onto a rack to cool completely.
7. Note: can add zest of 1 lemon to the batter along with the flour. I’ve also made this with gluten-free flour with good results.