Preheat oven to 350 degrees Fahrenheit and line loaf pan with parchment paper.

If using optional apple slices for garnish, slice apple down the middle from top to bottom, making a few slices as thin as you can (thicker slices can result in the batter directly beneath the slices not fully cooking). Cut 3-5 super-thin slices, depending on your aesthetic and the size of your apple. Remove any seeds and set slices aside.

Mix wet ingredients in a mixing bowl, then add optional raisins and/or walnuts and stir to distribute evenly.

Over the top of the wet mixture or in a separate bowl, add remaining dry ingredients; be sure to sift your date sugar or break up any clumps with your fingers before adding to the batter. Roughly mix just the dry ingredients before mixing the entire batter all together as little as possible until ingredients are just combined. This helps keep the resulting baked texture soft and light instead of dense and chewy.

Right away when the batter is mixed, gently press the batter into your prepared loaf pan. Doing this immediately following mixing seems to help give the cake a better final shape and prevents deflating. Make sure the batter reaches the corners of the pan, and smooth the top by patting gently with wet fingers or a wet spatula.

If decorating with apple slices, place the them on the top of the loaf and press gently into the batter. Alternatively, top with an extra handful of walnuts and gently press them in a bit. Or you can do both!

Bake for 40-50 minutes - it will be ready when the top is golden and firm when you tap it. Let cool nearly completely before slicing - cooling can take at least an hour.

Slice and enjoy!