2 c. unbleached flour
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1 1/2 c. sugar
2 eggs
1/2 c. + 2 tbsp. unsalted butter (room temp.), cut into 5 pieces
1 c. canned pumpkin puree
2 c. (about 2 large) loosely packed, unpeeled, shredded, tart apples (Granny Smith, greening)
2 tbsp. powdered sugar (optional)

Position rack in center of oven and preheat to 350 degrees. Generously butter 12 cup bundt pan; set aside. If using food processor, mix first 8 ingredients; remove and set aside. Process sugar and eggs until fluffy. Add butter and process 1 minute. Add pumpkin puree and apples and process 2 seconds. Add dry ingredients, combining with as few on/off turns as possible to just blend flour into batter; do not overprocess or texture will be coarse.

If using mixer, combine first 8 ingredients and blend well; set aside. Cream butter and sugar in large mixing bowl. Add eggs and pumpkin and mix until fluffy. Add apples and blend thoroughly. Mix in dry ingredients.

Turn batter into prepared pan and bake until bread begins to pull away from sides of pan, about 50 to 55 minutes. Remove from oven and let stand on wire rack 5 minutes. Invert onto rack and cool completely. Press powdered sugar through sieve onto bread just before serving, if desired. This bread freezes very well. 8 to 10 servings.