Pumpkin Bread

The Joy of Cooking
Everything should be at room temperature.  Position a rack in the lower third of the oven, preheat to 350.  Grease a 9x5 inch (8 cup) loaf pan.

Whisk together thoroughly:
1 1/2 cups all purpose flour
1 1/2 tspns ground cinnamon
1 tspn baking soda
1 tspn salt
1 tspn ground ginger
1/2 tspn ground nutmeg
1/4 tspn ground cloves
1/4 tspn baking powder

Combine in another bowl:
1/3 cup water or milk
1/4 tspn vanilla

In a large bowl, beat until creamy, about 30 seconds:
6 tbsn unsalted butter

Gradually add and beat on high speed until lightened in color and textrue, 3 to 4 minutes:
1 1/3 cups sugar, or 1 cup sugar plus 1/3 cup packed light or dark brown sugar

Beat in 1 at a time:
2 large eggs

Add and beat on low speed just until blended:
1 cup pumpkin puree

Add the flour mixture in 3 parts, alternating with milk mixture in 2 parts, 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

Scrape the batter into the 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.