Preheat oven to 350°F (175°C). Grease two loaf pans.

Cream together sugar, butter, or shortening and eggs until light and fluffy.

Add pumpkin and juice (orange, prune, or water) to the creamed mixture and combine.

In a separate bowl, sift together flour, baking powder, soda, salt, allspice, and cinnamon.

Gradually add the dry ingredients to the wet ingredients, mixing until just blended.

Fold in nuts (walnuts) and dates or raisins.

Pour the batter evenly into the prepared loaf pans.

Bake for approximately 1 to 1 1/2 hours, or until a wooden skewer inserted into the center comes out clean, or the bread springs back when lightly touched.

Let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Slice and serve.