1. Preheat oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.
2. Combine flour, pumpkin pie spice, baking soda and salt in large bowl.
3. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended.
4. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries.
5. Spoon batter into prepared loaf pans.
6. Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean.
7. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

1. Combine turkey, celery, and cranberries in a medium bowl.
2. Add mayonnaise and combine well. Add salt and pepper to taste.
3. Place [q:1/4] of the turkey salad on each wrap. Roll up and refrigerate or store with a cold pack until ready to eat.

1. In a medium saucepan over medium heat, dissolve the sugar in [q:1/2] cup orange juice.
2. Stir in the fresh cranberries and cook until the cranberries begin to pop (about 8 minutes).
3. Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.
4. Place in refrigerator for at least two hours.
5. Remove Cranberry-Orange Sauce from the refrigerator and place into a blender.
6. Add in 6 ounces of orange juice and blend until smooth (mixture will be slightly thick).

Assemble The Pops

1. Remove Zoku Quick Pop Maker from the freezer. Insert sticks and pour about [q:3/4] ounce of cranberry-orange base into each cavity; allow layer to freeze completely.
2. Pour [q:1/2] ounce orange juice into each cavity directly on top of the cranberry-orange layer; allow layer to freeze completely.
3. Pour another layer of the cranberry-orange base up fill line in each cavity (approximately [q:3/4] ounce per pop); allow layer to freeze completely.
4. Remove the pops with the Super Tool. Repeat with remaining pops.

1. To toast the pistachio nuts, preheat the oven to 350°F. Arrange the pistachio nuts in a single layer in a small pan and roast until you can just detect their aroma and they are lightly browned, about 5 minutes. Let them cool to room temperature, then chop them coarsely. (This can be done ahead.)
2. Toast the quinoa in a medium skillet over high heat, shaking the pan occasionally, until it lightly browns, starts to crackle, and smells a bit toasted, about 5 minutes. Transfer to a pot, add the water and the salt, cover, and bring to a simmer. Cook until the quinoa is soft but still has a little bite, about 15 minutes. The water should be gone.
3. Transfer the grain to a bowl and let it cool. Add the pistachio nuts, celery, scallions, and cranberries and toss everything together.
4. For the Sherry Vinaigrette, add vinegar, salt and a few grindings of pepper into a small deep bowl. Slowly pour 2 tablespoons of the extra-virgin olive oil into the bowl, beating constantly with the fork. Beat in the water, then the remaining 2 tablespoons of extra-virgin olive oil. Taste for seasoning.
5. Dress the salad with the Sherry Vinaigrette.
6. If not serving immediately, refrigerate the salad, but bring it to room temperature before serving.