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Pumpkin Apple Bundt
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
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
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..