To chop the dates, cut them in half and remove the pit. Sprinkle with a little flour to keep them from sticking together and chop into small pieces.

Combine dates, boiling water, baking soda and oil in a medium bowl, cover and let cool.

In a separate bowl, mix together the sifted flour, baking powder, salt and cinnamon. Set aside.

Beat sugar and egg together and add to dates. Mix and then add dry ingredients and nuts and stir just until all dry ingredients are moistened. The best way to not over mix is to use a Danish dough whisk.

Pour batter into greased loaf pan and let stand 20 minutes to rise. Bake in slow oven (325°F), 50 to 60 minutes or until cake tester comes out clean. Turn onto cake rack, remove wax paper and cool. This bread tastes even better the next day and freezes well. Enjoy!