4 c. sugar
1 (29 oz.) can pumpkin
3 eggs
1 c. oil
5 c. all-purpose flour
1 tbsp. baking soda
2 tsp. cinnamon
1 tsp. salt
2 c. coarsely chopped nuts
2 c. coarsely chopped dates
Whipped cream cheese (opt.)

Preheat oven to 350 degrees. Grease 4 (1 lb.) coffee cans or 8"x4" loaf pans. Combine sugar, pumpkin and eggs in large bowl and beat by hand or mixer 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 pans 3/4 full to allow for rising during baking. Bake about 1 hour or until toothpick inserted in center comes out clean, and bread has pulled away from sides of pans. Serve with whipped cream cheese. Bread may be baked in ring molds, cupcake pans or other small pans, test after 20 minutes for doneness.