Preheat oven to 350F.

Cream together the butter and sugar, then mix in eggs.

Add the pumpkin puree, prune juice and vanilla, and stir until smooth.

Separately, mix the flour, baking soda, baking powder, salt and pumpkin pie spice.

Stir in the prune bits and nuts to coat with flour then add all that to the wet mixture.

Spray a 9"x5"x3" glass baking pan sprayed with baker's release spray or well greased and floured.

Bake 70-75 minutes or until a toothpick inserted in the top comes out without wet batter sticking to it.

Cool in pan 15 minutes, then turn out and finish cooling the loaf on a wire rack.