Moist pumpkin bread provides the flavor and aroma of an autumn harvest. The moisture in the bread from the pumpkin prevents it from drying out too quickly if it’s properly stored. Pumpkin bread is a type of quick bread which takes minimal time to make since it doesn’t require yeast, kneading or rising. The quick baking time allows you to make multiple loaves in a short time. Store the excess loaves properly so they retain their quality and flavor until you are ready to use them.
Things You'll Need
Remove the bread from the loaf pan. Place it on a wire rack and allow it to cool completely.
Wrap the loaf of bread in plastic wrap. Slide the wrapped bag into a plastic storage bag and seal closed.
Store the bread at room temperature for up to two days. Keep the bread wrapped at all times or the air causes it to dry out.
Place the wrapped and bagged bread in the refrigerator. Store for up to one week refrigerated.
Freeze the loaf of bread. Frozen pumpkin bread retains its quality for up to three months in the freezer. Thaw the bread overnight at room temperature before use.
Slice your pumpkin bread before storing it in the freezer. Wrap each slice individually. Warm up a single slice in the microwave for 15 seconds.
References and ResourcesUniversity of Arkansas Extension: Pumpkin Bread
University of Kentucky Cooperative Extension; Quick Breads; Sue Barrier, et al.