Preheat your oven to 175°C (350°F) and lightly grease your loaf pan.
Chop the pitted dates into small pieces, and if they seem dry, soak them in warm water for 10 minutes, then drain well.
Toast the walnuts in a dry skillet over medium heat until fragrant and slightly browned, about 3-4 minutes. Let them cool, then chop coarsely.
In a large mixing bowl, whisk together the bread flour, baking soda, salt, and ground cinnamon to combine.
In a separate bowl, mash the soaked dates with a fork or potato masher, then stir in the honey, eggs, and melted butter until smooth and well combined.
Pour the wet mixture into the dry ingredients, and gently fold until just combined. The batter will be thick and sticky.
Fold in the toasted walnuts evenly, being careful not to overmix to keep the batter light.
Transfer the batter into the prepared loaf pan, smoothing the top with your spatula. Sprinkle a few extra chopped walnuts on top for presentation.
Bake in the preheated oven for 40-45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer to a wire rack and cool completely before slicing.
Slice the bread with a serrated knife once cooled, revealing a moist crumb dotted with sticky dates and crunchy walnuts. Serve warm or at room temperature, and enjoy the cozy, rustic flavors.
