Makes two 9-inch loaves (about 24 servings)

3 1/2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons ground ginger
1 teaspoon each: baking soda, salt and ground cinnamon
1/2 teaspoon ground cloves
4 large eggs, beaten
1 1/2 cups granulated sugar
1 cup light brown sugar
2 sticks (1 cup) butter, melted
1 can (16 ounces) pure pumpkin

Grease and flour two 9- by 5-inch loaf pans. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Mix flour, baking powder, ginger, baking soda, salt, cinnamon, and cloves in a large bowl. Meanwhile, whisk eggs and sugars in a medium bowl. Whisk in butter until fully incorporated and then pumpkin. Beat wet ingredients into dry ingredients until smooth; divide evenly between prepared pans.  Bake until golden brown and a cake tester comes clean, about 50 minutes. Let cool a few minutes. Run a knife around pan to loosen bread. Turn onto a wire rack to cool completely.

For a lighter pumpkin bread, substitute 1/2 cup applesauce for 1/2 cup (8 tablespoons) of the butter.