Pumpkin Bread: Another great recipe thanks to Frances Plotkin. Frances notes that one can go easy on the cloves (I do put in a little less) and that flouring the nuts and dates helps prevent them from sinking to the bottom of the cakes. I use canned pumpkin puree and whatever juice happens to be in the house (I often use grapefruit, and have used cider.) 3 cups sugar 1 cup oil 4 eggs 3 1/2 cups flour 1 1/2 tsp salt 1 tsp cinnamon 1 1/2 tsp nutmeg 2 tsp ground cloves 2 tsp baking soda 1/2 tsp baking powder 1/2 cup water 1/2 cup orange juice 2 cups fresh pumpkin puree 1 cup chopped nuts 1 cup chopped dates Preheat oven to 350. Grease four small or two large loaf pans. Put all dry ingredients in large bowl. Add oil, eggs, pumpkin, water and juice. Blend well. Place nuts and dates in bag or bowl and toss with a Tbs of flour. Stir into batter. Pur batter into prepared pans. Bake for one hour or until center springs back. (It's not in the recipe but I think it's not a bad idea to leave the breads for a day to let the flavors develop.)