1/2 c. oil
1/2 c. white sugar
1/2 c. brown sugar
2 beaten eggs
1 c. canned pumpkin
1 1/2 c. sifted flour
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg or 1 tsp. pumpkin pie spice
1 tsp. baking soda
1 c. chopped walnuts
1/2 c. dates, cut up

Blend oil and sugars, stir in eggs and pumpkin. Sift dry ingredients and add to above. Stir in nuts and dates. Pour butter into greased and floured 2 pound coffee can. Place can in crock pot (Rival or any tall crock pot). Cover top of can with 6-8 folded paper towels. Place lid on pot. Bake at high for 2 1/2 to 3 1/2 hours. No peeking until last hour.

CONVENTIONAL OVEN: In loaf pan, bake at 350 degrees for approximately 1 hour.