Place dates in food processor (make sure there are no pits) along with 1 cup of the water.Pulse into a coarse puree, then add the egg, vanilla, baking powder, baking soda, salt, and the remaining 1/2 cup water. Pulse until mixture is thoroughly blended.
Sprinkle the flour over the date puree, and pulse until mixed.
Add raisins and nuts to mixture and stir to mix.
Pour batter into the prepared loaf pan, and bake 40-45 minutes, or until a toothpick can be removed clean.
Cool in pan on wire rack about 15-20 minutes, then turn out bread to cool completely.
Wrap in plastic wrap and store for one day before slicing.