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Preheat the oven to 350F. In a mixing bowl, combine the flour with the baking powder, spices, and salt. In another bowl, beat the eggs together with the oil, syrup, juice and lemon rind. Make a well in the center of the flour mixture and pour in the wet mixture, stir vigorously until thoroughly combined. Stir in the dates, currants, and hazelnuts. Pour into an oiled 9x5x3-inch loaf pan. Bake 45 to 50 minutes, or until a knife inserted into the center tests clean. Cool on a rack, then cover tightly with foil to store.
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Enameled Dutch oven for braising, bread baking, stewing
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk