1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
1 15 ounce can pumpkin (not pumpkin pie mix)
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
1 cup chopped dates
 
Methods:

Heat oven to 350 degrees. Grease bottoms only of 11 miniature loaf pans, 4 1/2×2 3/4×1 1/4 inches.
Mix sugar, oil, vanilla, eggs and pumpkin in large bowl. Stir in remaining ingredients except dates. Stir in dates. Divide batter among pans (about 1/2 cup each).
Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 1 hour, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up 10 days.
Yields 11 miniature loaves.