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Put extra can of
pumpkin to good use

Did this happen to you in the final days before Thanksgiving? Power-shopping at the supermarket, you suddenly can't remember if you already bought canned pumpkin for the requisite dessert. Determined not to have to return to this madhouse, you buy a couple cans, only to find out you already had plenty at home and what you really forgot to buy was cream cheese.

Happened to me, which is why I greeted Laurie Ann Flores like a kindred soul: "My husband is asking me to find some uses for all the extra cans of pumpkin that we've purchased," she wrote.

Many, many uses for canned pumpkin can be found at www.verybestbaking.com, from Libby's, which is responsible for most of those cans.

Here are two festive suggestions for pumpkin bread.

Preheat oven to 350 degrees. Grease and flour 2 9-by-5-inch loaf pans.

Combine flour, pumpkin pie spice, baking soda and salt in large bowl.

Combine sugar, pumpkin, eggs, oil and juice in separate bowl; beat until just blended. Add pumpkin mixture; stir just until moistened. Fold in cranberries. Pour into prepared pans.

Bake 60 to 65 minutes or until pick inserted in center comes out clean.

Preheat oven to 350 degrees. Lightly grease bottom of 9-by-5-inch loaf pan.

Combine dry ingredients in large bowl.

Combine pumpkin, evaporated milk, margarine and egg in separate bowl; mix well. Add pumpkin mixture to dry ingredients; stir until moistened. Pour into prepared pan. Bake 60 to 70 minutes or until pick inserted in center comes out clean.

Nutritional information unavailable.