Directions

1. Preheat oven to 350°. Grease and flour 9 x 5-inch loaf pan; set aside.
2. In medium bowl, combine flour, sugar, baking powder and salt. Stir in walnuts and dates; set aside.
3. In large bowl, with wire whisk, combine Hellmann's® or Best Foods® Canola Cholesterol Free Mayonnaise, water, eggs and vanilla until smooth. Gradually add flour mixture to mayonnaise mixture. Evenly spoon batter into prepared pan. Bake 1 hour or until toothpick inserted in center comes out clean. On wire rack, cool 15 minutes; remove from pan and cool completely.