PUMPKIN BREAD

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One 9 x 5-inch loaf
This loaf can be made with any cooked mashed squash, yams, or sweet potatoes.
Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan.
Whisk together:
  1 1⁄2 cups all-purpose flour
  1 teaspoon baking soda
  1⁄4 teaspoon baking powder
  1 teaspoon salt
  1 1⁄2 teaspoons ground cinnamon
  1 teaspoon ground ginger
  1⁄2 teaspoon grated or ground nutmeg
  1⁄4 teaspoon ground cloves
Combine in a small bowl:
  1⁄3 cup water or milk
  1⁄2 teaspoon vanilla
Beat in a large bowl until fluffy:
  6 tablespoons (3⁄4 stick) butter, softened, or 1⁄3 cup vegetable shortening
  1 1⁄3 cups sugar or 1 cup sugar plus 1⁄ 3 cup packed brown sugar
Beat in one at a time:
  2 large eggs
Add and beat on low speed just until blended:
  1 cup cooked or canned pumpkin puree
Add the flour mixture in 3 parts, alternating with the milk mixture, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary. Fold in:
  1⁄2 cup coarsely chopped walnuts or pecans
  1⁄3 cup raisins or chopped dates
Pour into the prepared pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.