My quick breads (made in a bread machine) don't rise much

I've tried making quick breads in my Cuisinart bread machine (DBK-100 series) but they don't rise much. They're only about 3 inches (~7.5 cm) high. I'm using a recipe that's pretty much straight out of the recipe book that came with the machine (with some minor changes), but I get a loaf that's low and flat. The texture is good, and while it's a bit dense, it's still good to eat, but I want a bigger loaf.

Here is the printed recipe, with measurements in both Imperial and Metric units, along with my modifications:

1  cup chopped dates (I used ½ cup = 60 grams dried cranberries)
¼  cup = 57 g butter, room temp, cut into ½ inch pieces (8 pieces)
1  tsp = 5 ml vanilla extract
1  cup = 237 ml boiling water (I tried this boiled and room temperature)
¾  cup = 165 g granulated sugar (I reduced this to ¼ cup = 55 grams)
1¾ cup = 252 g unbleached, all purpose flour
1  tsp =  5 g baking soda
1  tsp =  5 g baking powder
½  tsp =  3 g salt
½  cup =  51 g chopped walnuts

I don't know why the recipe says boiled water. It's the only recipe in the book that calls for boiled water. I thought that maybe the heat was activating the baking powder too early, so I tried it again with the water at room temperature. That didn't help.

(My elevation is ~800 feet ≈ 240 meters so there are no high-elevation issues.)

Here are the two loaves. The one that used boiled water is on the right. The reason it's darker is probably because I didn't take it out of the Bread Machine right away, so it baked a little more.

Here is another view, showing how high they rose.

I compared my recipe with a generic quick bread recipe and discovered that the generic recipe used 3 times as much baking powder. (It didn't use any baking soda.) So I tried this same recipe, but increasing bot the baking soda and the baking powder to one tablespoon, instead of just one teaspoon. The results are much better. But I'm not done. I'm going to try adding an egg to the recipe. Here are the results. It's an improvement, but I want one that rises a bit more. (Thanks go to user Ecnerwal for pointing out that Cuisinart recipes shouldn't be trusted.)

Addendum:

One user has suggested adding an egg to the recipe. It was worth a try, but it didn't help much. In the photo below, the bread made with an egg is on the left. It's only slightly larger than the other one.