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1
Lightly butter and flour a 9 by 5-inch loaf pan.
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2
Put a rack in the middle of the oven.
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3
Preheat the oven to 350 degrees F.
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4
Put the dates in a medium bowl and cover with hot water.
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5
Soak for 15 minutes and drain.
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6
In a medium bowl, whisk together both of the flours, baking powder, and salt.
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7
Set aside.
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8
In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer, combine half the dates, butter, and brown sugar and mix on low speed until just incorporated.
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9
Raise the speed to high and mix until light and fluffy, about 10 minutes.
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10
(Occasionally turn the mixer off, and scrape down the sides of the bowl with a rubber spatula.)
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11
Add the eggs one at time, mixing well after each addition.
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12
Mixing on low speed, add the flour in 3 parts to the butter mixture, alternating with the milk in 2 parts, until just combined.
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13
Raise the speed to medium and mix briefly until a smooth batter is formed.
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14
Add the remaining dates and walnuts and mix until just incorporated.
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15
Scrape the batter into the prepared pan.
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16
Bake, turning the pan halfway through, until golden brown and a toothpick inserted in the center comes out clean, about 1 1/2 hours.
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17
Remove from the oven and cool slightly.
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18
Remove the bread from the pan and cool on a rack completely before serving.
