If you’re like me, when I start baking I like to make a lot and freeze it. That way I have it on hand if I need something quick. However, not everything freezes all that well. Fortunately, one of my favorites, pumpkin bread, does well in the freezer. If you follow these few steps, I promise no one will ever know it spent time in the deep freeze.
How to Freeze Pumpkin Bread
Step 1: Bake and Fully Cool
Once your baked bread comes out of the pan, let it cool completely on a wire rack. Be prepared to wait—this can take an hour or more.
Step 2: First Layer
Air is one of the biggest enemies when things go in the freezer. The longer something is exposed to freezing temperatures the more likely it will dry out. Tightly wrap the completely cooled loaf in a layer of aluminum foil or freezer paper. Make sure it’s snuggly pressed around the bread and everything is covered.
Step 3: Second Layer
When I’m planning to freeze the bread for only a few weeks you can skip the second layer provided the first layer is wrapped tightly. However, if it’s September and you plan to serve it at Thanksgiving or Christmas, then a second layer is recommended. If you’re trying to go plastic free in the kitchen you can wrap the loaf in a second layer of foil or freezer paper. Otherwise, you can reach for a zip-top freezer bag. Slide the bread inside, pressing as much of the air out before sealing.
At this point, I like to label and date the bread. Place it in the freezer and avoid placing anything on top until it’s fully frozen.
How to Thaw Pumpkin Bread
Remove the bread from its outer layer, either the foil or the freezer bag. Then, place it on a wire cooling rack before loosely opening the innermost foil or paper layer. Partially unwrapping the bread helps eliminate any condensation from forming, making the outside of the bread soggy. Let the bread stand at room temperature until thawed, about two to three hours. Rewrap the bread after it’s completely thawed.
How Long Can I Keep Pumpkin Bread Frozen?
Unlike like some baked goods that should never be frozen, pumpkin bread is hearty enough that it freezes quite well. Ideally, you’ll want to use it within three months or you run the risk of the bread developing an off, freezer-burnt flavor. If you’re concerned about some of the other foods in your freezer, our handy guide lets you know how long to keep your favorite foods frozen.
Can I Slice it Before Freezing?
I know what you’re thinking…“I’ll slice the loaf before I freeze it so I can remove a slice whenever I want one.” Remember what I said a few paragraphs above: Air is one of the biggest enemies. Guess what happens every time you open the package to grab a slice. That’s right, you expose the rest of the loaf to air.
If you’d like to enjoy just a few slices at a time then slice the bread into inch-thick slices. Stack two to four slices, separating each with a small piece of waxed or parchment paper and wrap each stack as described above. Then, when you want a slice, grab one of the small bundles and thaw it out. That way the rest of the bread will stay protected while you get to enjoy a couple of slices.
New England Pumpkin-Walnut Bread
Pumpkin bread is for chilly mornings when you long for some homestyle New England food. Serve slices with a warm and soothing beverage. —Kimberly Forni, Laconia, New Hampshire
Pumpkin Swirl Bread
This combination of pumpkin, nuts and dates makes a delicious, golden bread. The surprise inside—a rich creamy swirl—is like a luscious layer of cheesecake in each slice. —Cindy May, Troy, Michigan
Pumpkin Bread with Gingerbread Topping
This yummy pumpkin bread won first prize in the Acorn Pantry Bread Contest. It melts in your mouth, and the recipe easily doubles for gift-giving. —Renee' Nanez, Frederic, Wisconsin
Bread Machine Pumpkin Monkey Bread
I love making this pumpkin monkey bread for a holiday brunch. Leftovers reheat well, and the sauce is good enough to make extra to use as waffle and pancake syrup. —Emily Main, Tonopah, Arizona
Pumpkin Banana Bread
I came across this recipe in a local newspaper about 10 years ago, and I still make the bread on a regular basis. The recipe conveniently yields a number of mini loaves, making gift-giving easy. —Linda Wood, Roanoke, Virginia
Pumpkin Bread with Nutella Swirl
A family favorite during the holidays! It's easy, flavorful and reminds me of the Nutella sandwiches from childhood. One bite and you know the holidays are near.—Elizabeth Curcio, Oak Ridge, New Jersey
Cranberry Pumpkin Bread
Put leftover cranberries and pumpkin to great use in this moist quick bread. It’s very good with my "secondhand turkey" casserole for an after-Thanksgiving meal. —Dixie Terry, Goreville, IllinoisPumpkin Pan Rolls
Serve these spicy-sweet pumpkin rolls for dinner—or at any time of day–and get ready to hear a chorus of yums in your kitchen! —Linnea Rein, Topeka, Kansas
Pumpkin Bread
I keep my freezer stocked for our harvest crew with home-baked goodies like this deliciously spicy, easy pumpkin bread recipe. —Joyce Jackson, Bridgetown, Nova Scotia
Pumpkin Chocolate Loaf
These tender chocolate loaves with hints of pumpkin and spice have been a favorite of mine for years. Slice them up for snack time or dessert. —Kathy Gardner, Rockville, Maryland
Delicious Pumpkin Bread
An enticing aroma wafts through my house when this tender cake-like pumpkin bread is in the oven. I bake extra loaves to give as holiday gifts. My friends wait eagerly for it every year. —Linda Burnett, Prescott, Arizona
Pumpkin Egg Braid
I developed this bread to celebrate our two favorite holidays, Thanksgiving and Hanukkah. Try it with flavored butters, and use leftovers for French toast or sandwiches. —Sara Mellas, Hartford, Connecticut
Raisin-Filled Pumpkin Spice Bread
Years ago, I got this recipe from one of the best cooks in our church. Freeze a few loaves to have on hand when a friend or neighbor needs a pick-me-up. —Martha Sue Stroud, Clarksville, Texas
Pumpkin Pecan Loaves
Among all my pumpkin bread recipes, this caramel-glazed creation is the pick of the crop. Often, I'll wrap up a lovely loaf as a homemade gift for teachers and Sunday school leaders. —Brenda Jackson, Garden City, Kansas
Rustic Pumpkin Bread
I received this pumpkin bread recipe from a co-worker who made it for an office party. It is so yummy and moist that I now make it every year at the holidays for friends and family. —Sandy Sandaval, Sandy Valley, Nevada
Slow Cooker Pumpkin Yeast Bread
Savor the rich flavors of fall with this homey loaf you can bake up in the slow cooker. Butterscotch adds a sweet surprise. —Erica Polly, Sun Prairie, Wisconsin
Chocolate Chip Pumpkin Bread
I love making this bread in the fall. The aroma is mouthwatering, and the chocolate chips add so much to an all-time favorite. —Vicki Raboine, Kansasville, WisconsinThe post How to Freeze Pumpkin Bread appeared first on Taste of Home.
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