3 1/3 c. sifted flour
2 tsp. baking soda
1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
2/3 c. shortening
2 2/3 c. sugar
4 eggs
1 (1 lb.) can mashed pumpkin (2 c.)
2/3 c. water
2/3 c. chopped walnuts
2/3 c. chopped dates

Sift together flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg.

Cream together shortening and sugar in mixing bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Add pumpkin and water; mix well.

Add dry ingredients, stirring just until moistened. Stir in walnuts and dates. Pour batter into 2 greased 9"x5"x3" loaf pans.

Bake in 350 degree oven for 1 hour or until breads test done. Cool in pans on racks 5 minutes. Remove from pans; cool on racks. Wrap loaf in aluminum foil and let stand 24 hours for easier slicing. Bread can be made ahead and frozen. Makes 2 loaves.