Ingredients

• 1-2/3  cups  all-purpose flour
• 1  teaspoon  baking soda
• 1/2  teaspoon  salt
• 1/2  teaspoon  baking powder
• 1/2  teaspoon  ground cinnamon
• 1/2  teaspoon  ground nutmeg
• 1/4  teaspoon  ground cloves
• 1-1/2  cups  sugar
• 1  cup  canned pumpkin
• 1/2  cup  water
• 1/2  cup  cooking oil
• 2    eggs
• 1/2  cup  snipped pitted dates or raisins
• 1/2  cup  chopped walnuts

Directions

1. Lightly grease a 9x5x3-inch loaf pan or three 5-3/4x3x2-inch loaf pans. Set the loaf pans aside.

2. In a large mixing bowl, stir together the flour, baking soda, salt, baking powder, cinnamon, nutmeg, and cloves.

3. In a medium bowl, combine the sugar, pumpkin, water, cooking oil, and eggs. Add to the dry ingredients and stir until just combined. Fold in the dates or raisins and walnuts.

4. Turn mixture into prepared pan(s). Bake in a 325 degree F oven for about 60 minutes for the large loaf or 50 minutes for the small loaves or until a toothpick inserted in the center comes out clean.

5. Cool in pan(s) on wire rack for 10 minutes. Remove from pan(s) and cool completely on wire rack. Wrap in plastic wrap and store at room temperature overnight for easier slicing. Or store in the refrigerator for up to 3 days. Makes 18 servings.