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

In a large bowl, cream together the shortening and sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the pumpkin and water until well combined.

In a separate bowl, whisk together the flour, baking powder, soda, salt, cinnamon, and cloves.

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

Stir in the chopped nuts and raisins or dates.

Pour the batter evenly into the prepared loaf pans.

Bake for 60 minutes, or until a wooden skewer inserted into the center comes out clean.

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