4 c. sugar
1 (29 oz.) can pumpkin
3 eggs
1 c. oil
5 c. flour
1 tbsp. baking soda
2 tsp. cinnamon
1 1/2 tsp. ground cloves
1 tsp. salt
2 c. dates, coarsely chopped
2 c. walnuts, coarsely chopped
Cream cheese, whipped (optional)

Preheat oven to 350 degrees. Grease 4 (1 lb.) 8 x 4-inch loaf pans or 4 (1 lb.) coffee cans.

Combine sugar, pumpkin and eggs in a large bowl and beat until well blended. Add oil and beat to combine. Thoroughly blend in flour, soda, cinnamon, cloves and salt. Stir in dates and nuts.

Fill prepared pan 3/4 full to allow for rising during baking. Bake 1 hour or until inserted toothpick comes clean and bread has pulled slightly from pan sides.

Serve with whipped cream cheese.