2 1/2 c. sugar
2/3 c. vegetable oil
4 eggs
1 (16 oz.) pumpkin
2/3 c. water
3 1/3 c. all purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground cloves
1/2 tsp. baking powder
1/2 c. coarsely chopped nuts
1/2 c. cut up dates

Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans, 9 x 5 x 3 inches, or 3 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches. Mix sugar, oil, eggs, pumpkin, and water in large bowl. Stir in remaining ingredients. Pour into pans. Bake until wooden pick inserted in center comes out clean, about 1 hour and 10 minutes. Cool slightly. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing. To store, wrap and refrigerate no longer than 10 days.