Preheat oven to 350°. Grease and flour three 8x4-in. loaf pans. Line the bottom of each pan with parchment; grease paper. In a small bowl, beat filling ingredients until smooth., In a large bowl, beat sugar, pumpkin, eggs, oil and water until well blended. In another bowl, whisk flour, pie spice, baking soda, cinnamon, salt, baking powder, nutmeg and cloves; gradually beat into pumpkin mixture. Stir in walnuts, raisins and dates., Pour half of the batter into prepared pans, dividing evenly. Spoon filling over batter to within 1/2-inch of sides of pans; cut through filling with a knife to swirl. Cover filling completely with remaining batter; cut through batter again to swirl., Bake until a toothpick inserted in bread portion comes out clean, 65-70 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely before slicing. Refrigerate leftovers., Just before serving, if desired, in a small bowl, mix confectioners’ sugar, vanilla and enough milk to reach a drizzling consistency. Drizzle over bread; sprinkle with walnuts.