Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it well.
In a bowl, combine the chopped dates with boiling water and ½ teaspoon of baking soda. Let it soak for 15 minutes to soften.
In a separate bowl, whisk together the flour, remaining baking soda, baking powder, salt, cinnamon, and nutmeg.
In a large mixing bowl, cream together the butter and brown sugar until light and fluffy.
Beat in the eggs one at a time.
Add the soaked date mixture and mix until well combined.
Gently fold in the dry ingredients until just incorporated.
Fold in the chopped walnuts, reserving a few for topping.
Pour the batter into the prepared loaf pan and sprinkle with extra walnuts.
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

For best results, use room temperature eggs and butter, and chop dates and walnuts uniformly.