I, too, was remembering enjoying VandeKamps Date Nut Bread and found a recipe that I tried; I was thrilled with how it tasted like the one I remember. Especially when I spread it with cream cheese! I converted it for a diabetic but wasn't willing to give up the molasses!)Yum!

3/4 cup boiling water
1 1/2 cup chopped dates (fresh)
1 T. butter
2 T. Splenda Brown sugar (or 1/4 cup brown sugar, if not diabetic)
1/4 cup dark molasses
2 large eggs
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 cup chopped walnuts

Directions: Preheat oven to 350 degrees F.
In a medium bowl, pour water over the dates and butter. Stir and let the mixture sit until lukewarm Puree 1/3 of the mixture in a food processor or blender to make a paste, then stir it back into the date mixture. Add the brown sugar, molasses and eggs. Stir until everything is thoroughly combined.

In a separate large bowl, sift together the flour, baking powder, baking soda, and salt. Make a well in the center and pour in the date mixture. Mix until all the ingredients are combined. Pour the batter into a greased 9x5" loaf pan.

Bake for 50 minutes; loaf is done when the top has risen and a cake tester inserted in the center will have some dates clinging to it but no batter. Remove the bread from the oven and cool it on a rack for 10 minutes before turning it out of the pan to finish cooling.

Found this on cdkitchen
Recipe ID: 40454
Remember that I made some diabetic changes to the original recipe.