Preheat the oven to 350º.

Spray or grease a 10-inch bundt or tube pan.

In a large bowl combine by hand or with a mixer the sugar, oil, eggs, vanilla extract, and pumpkin puree until well-blended. Set it aside.

In a medium bowl mix the flour, baking soda, salt, cinnamon, nutmeg, and cloves.

Add the dry ingredients into the egg mixture and mix it until well-blended.

Stir in the raisins, dates, and walnuts.

Cool the bread on a wire rack for 20 minutes, then run a knife around the edges to loosen the bread. invert it onto the wire rack, then invert it right-side up to finish cooling.

Serve the pumpkin bread plain, or with a dusting of powdered sugar, or top it with a glaze.

Store the bread covered at room temperature on top of the counter.