Combine sugar, flour, baking soda, baking powder, salt, cloves, cinnamon, salad oil, water, pumpkin and eggs. Mix 3 minutes; fold in nuts.
Mix all ingredients together in a large bowl with electric mixer. pour into 3 greased and floured loaf pans. Bake at 350 degrees F for 45-60 minutes or until the bread tests done.
Combine sugars, pumpkin, oil, and eggs. Beat until well blended. Sift together flour, soda, and spices; add and mix well. Stir in raisins, nuts, and water.
Preheat oven to 350 degrees F. Sift together 1st six ingredients. In a large mixing bowl, combine pumpkin, sugar, milk and eggs. Add dry ingredients and butter, mixing until just moistened.
Sift flour with soda, salt, cinnamon, nutmeg and sugar into a large mixing bowl. Make a well in the center of the dry ingredients and add remaining ingredients, mixing well throughout.
Cream sugar and oil together. Add eggs and pumpkin; mix well. Sift all dry ingredients and add alternating with the water, mixing well after each addition.
Beat together sugar, oil, eggs and squash or pumpkin. Add dry ingredients and mix well. Pour into greased and lined loaf pan. Bake at 350 degrees F for 45-50 minutes.
Grease 3 1-pound coffee cans and fill 1/2 full with the mixture. Bake in a preheated oven at 350 degrees F for one hour or until a toothpick comes clean when inserted to test.