Moist and fruity, this sweet quick bread makes wonderful toast. Top with cream cheese for a sweet treat!
Bring water to boil in small saucepan. Stir in dates. Remove from heat and cool until lukewarm.
Preheat oven to 350 degrees.
Place brown sugar and butter in mixer bowl; cream until blended. Add egg and beat until smooth. Add date/water mixture, and beat until blended.
In another bowl, combine flour, soda and salt, mixing thoroughly. Stir wet ingredients into flour mixture, stirring just until blended. Do not overbeat; batter should be lumpy. Fold in nuts.
Pour batter into greased loaf pan, or three small mini-loaf pans.
Bake until wooden pick inserted in center comes out clean, about 60-75 minutes for large loaf, 45-60 minutes for mini-loaves.
Remove from oven and cool in pan for 15 minutes. Remove from pan and cool on wire rack.
To freeze, wrap cooled loaves in plastic wrap; place wrapped loaves in food freezer storage bag. Freeze for up to 8 weeks.