I’ve made this pumpkin bread every fall for nearly 15 years. It uses a full can of pumpkin and bakes into one big, moist loaf with a crisp cinnamon-sugar top. I use half butter and half oil for flavor and softness, with easy options to make it gluten-free or dairy-free.

Bright, tender, and bursting with fresh lemon flavor, these gluten-free lemon poppyseed muffins are soft, fluffy, and easy to make. Fresh lemon zest and poppyseeds make them a cheerful bakery-style treat — whether you eat gluten-free or not.