You can make this loaf with any cooked mashed squash, yams, or sweet potatoes.
Have all ingredients at room temperature, 68° to 70°F. Position a rack in the lower third of the oven. Preheat the oven to 350°F. Grease a 9 x 5-inch (8-cup) loaf pan.
Whisk together thoroughly:
      1 1/2 cups all-purpose flour
      1 1/2 teaspoons ground cinnamon
      1 teaspoon baking soda
      1 teaspoon salt
      1 teaspoon ground ginger
      1/2 teaspoon ground nutmeg
      1/4 teaspoon ground cloves
      1/4 teaspoon baking powder
Combine in another bowl:
      1/3 cup water or milk
      1/2 teaspoon vanilla
In a large bowl, beat until creamy, about 30 seconds:
      6 tablespoons unsalted butter
Gradually add and beat on high speed until lightened in color and texture, 3 to 4 minutes:
      1 1/3 cups sugar, or 1 cup sugar plus 1/3 cup packed light brown sugar 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 the 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.