Pumpkin bread is a popular autumn treat. When the pumpkins ripen in your garden or they begin to appear in the produce section of supermarkets, many cooks pull out their pumpkin bread recipes and bake several loaves of delicious pumpkin bread. Bake several extra loaves if you have the time, because homemade pumpkin bread freezes easily. Pumpkin bread will keep in the freezer for approximately two months.
Things You'll Need
- Homemade pumpkin bread
- Baking rack
- Aluminum foil
- Plastic freezer bags (with zippers)
Allow the homemade pumpkin bread to cool for 10 minutes in the loaf pans and then remove the loaves from the pans carefully.
Place the pumpkin bread onto the baking rack and wait while the loaves cool completely.
Wrap each loaf of pumpkin bread individually in aluminum foil. Fold the aluminum foil tightly around the loaves so it is snug.
Place each foil-wrapped loaf into a plastic freezer bag. Squeeze out all of the excess air from the bags and zip them closed.
Write the contents of the bags and the date on the label area of the bags. Place the bags with pumpkin bread into the freezer.
Thaw a loaf of pumpkin bread by removing it from the freezer and taking it out of the plastic bag. Unwrap the pumpkin bread from the aluminum foil and place the pumpkin bread on a baking rack to thaw. Allow the pumpkin bread to thaw for approximately three hours before slicing.