Actually, I did find that one on the Libby's site.... LIBBY'S® Pumpkin Cranberry Bread Estimated Times: Preparation - 10 min : Cooking - 1 hrs : Cooling Time - 30 min cooling : Yields - 24 slices (12 slices per loaf) Enjoy this irresistibly moist and flavorful bread. Delicious for breakfast or snack. One batch makes two large loaves; one for now and one for later. Or bake into mini loaves. They make great gifts for teachers, neighbors and friends! Source: Ingredients: 3 cups all-purpose flour 1 tablespoon plus 2 teaspoons pumpkin pie spice 2 teaspoons baking soda 1 1/2 teaspoons salt 3 cups granulated sugar 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin 4 large eggs 1 cup vegetable oil 1/2 cup orange juice or water 1 cup sweetened dried, fresh or frozen cranberries Directions: PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans. COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans. BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Recipe makes two loaves. FOR THREE 8 x 4-INCH LOAF PANS: PREPARE as above. Bake for 55 to 60 minutes. FOR FIVE OR SIX 5 x 3-INCH MINI-LOAF PANS: PREPARE as above. Bake for 50 to 55 minutes. Remember to follow baking instructions before consuming.

Here are two recipes that I really like. This first recipe is from allrecipes and it got rave reviews when I made it for a dinner party. I left out the pecans because DH won't eat them. Pecan Pumpkin Dessert by Sue Williams 2 (15 ounce) cans solid pack pumpkin 1 (12 ounce) can evaporated milk 1 cup sugar 3 eggs 1 teaspoon vanilla extract 1 (18.25 ounce) package yellow cake mix 1 cup butter, melted 1 1/2 cups chopped pecans FROSTING: 1 (8 ounce) package cream cheese, softened 1 1/2 cups confectioners' sugar 1 teaspoon vanilla extract 1 (12 ounce) container frozen whipped topping, thawed Line a 13-in. x 9-in. x 2-in. baking pan with waxed paper and coat the paper with nonstick cooking spray; set aside. In a large mixing bowl, combine the pumpkin, milk and sugar. Beat in eggs and vanilla. Pour into prepared pan. Sprinkle with dry cake mix and drizzle with butter. Sprinkle with pecans. Bake at 350 degrees F for 1 hour or until golden brown. Cool completely in pan on a wire rack. Invert onto a large serving platter; carefully remove waxed paper. In a large mixing bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped topping. Frost dessert. Store in the refrigerator. This second recipe is one that I've posted before--I got it from a low carb cooking site years ago. I think another poster or two may have this same recipe, so maybe they know who gets the credit for it. Spicy Sausage and Pumpkin (Winter) Soup one 15 oz can of pumpkin--do NOT use pumpkin pie filling! 4 C chicken broth 1/2 C minced onion 1 C finely chopped mushrooms 1 C whole milk or cream (or 1/2 c half &half mixed w/1/2 C water) 1 clove garlic, minced 2 T each of finely chopped fresh parsley, oregano and basil 8 links of your fave sausage, diced 1/2 C shredded parmesan (1 T. per cup) for topping salt/pepper to taste Optional suggestion: skip the milk & substitute a can of diced tomatoes for one of the cans of broth, or use one can of broth and one can of water to adjust for the saltiness of the soup. Brown sausage and then add the onion, garlic and herbs. Stir in the pumpkin and mix.. Stir in the broth and mix well. Simmer 20-30 minutes. Stir in the milk and simmer on low another 10-15 min. Serve topped with shreds of parmesan.

Claire, it's so easy it's embarrassing, the first time I made one I was astounded, I was just sure it would stick to the towel and not unroll, or break apart or SOMETHING. Of course it didn't. I will point out, though, that you should roll it up in a smooth linen towel, not a terry cloth one, or you'll have a fuzzy pumpkin roll. Ask me how I know.....sigh. Mindy, I'll post the banana doughnut recipe on a new thread, so it doesn't get "lost". It was actually stepmom's favorite of the two. Annie

Some years ago I had to bake six chocolate jelly rolls for Christmas logs. Only owned one jelly roll pan so purchased the two in one package of aluminum ones at the grocery store to speed up the cooking process. Much to my surprise I discovered the cake cooked much better in these cheap aluminum pans than in my heavy, expensive one. Really made a difference. That's all I use now for jelly rolls. Grease the pan, cover bottom with wax paper and butter it. After baking turn the hot cake out on a bath towel (this gives you a thicker roll) covered with powdered sugar. Quickly remove wax paper, dust roll with more powdered sugar and roll. I allow mine to cool rolled in the towel and then continue the recipe. These inexpensive pans are what I use also when baking foccasia. Works well.