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PUMPKIN TEA BREAD

1/2 c. oil
1/2 c. sugar
1/2 c. packed brown sugar
2 beaten eggs
1 (16 oz.) can solid pack pumpkin
1 1/2 c. sifted flour
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. pumpkin pie spice or nutmeg
1 tsp. soda
1 c. chopped walnuts
1/2 c. cut up dates

Blend oil and both sugars. Stir in eggs and pumpkin. Add dry ingredients, mixing well. Stir in nuts and dates. Pour butter into greased and floured 2 lb. coffee tin. Place pan in Crockpot. Cover top of can with eight paper towels. Place lid on top of Crockpot and bake on high 2 1/2 to 3 1/2 hours.