The moment the weather starts to shift to fall, and pumpkin craze is in the air, I am read to bake a batch of my Easy One Bowl Pumpkin Bread which is one of my favorite recipes!. It comes together quickly, makes my whole house smell amazing, and is just an amazing quick bread recipe. Sometimes I make an extra batch or we have some leftover, and freezing it is the best way to extend the shelf life so you can enjoy a slice anytime. Pumpkin bread freezes exceptionally well- so it’s a win win!
The recipe I make is full of pure pumpkin, pumpkin pie spice, and other simple ingredients you likely have on hand. The one-bowl batter is turned into a loaf pan and baked until your house smells like cinnamon sugar goodness.
Ingredients and supplies needed for Pumpkin Loaf:
- All purpose flour
- Brown sugar
- White sugar
- Pumpkin puree
- Vegetable oil
- Large bowl
- Bread pans
Equipment to freeze Pumpkin Bread:
- Airtight container or freezer bag or other freezer-safe container
- Parchment paper
- Aluminum foil
- Plastic wrap or plastic bag
Instructions for freezing pumpkin bread:
- First thing: Bake your Pumpkin Bread! You can find the recipe and instructions within the original recipe here. Make sure to use a prepared pan with nonstick spray or a butter and only fill the pan 2/3 of the way with pumpkin bread batter. You can use fresh pumpkin puree or canned pumpkin.
- Cool to Room Temperature: Allow your homemade pumpkin bread to cool completely to room temperature. This step is crucial for preserving the texture of your bread. Wrapping warm bread can get sticky.
- Slice or Cut: Decide if you want to freeze individual slices or leave the loaf whole. If your batch includes chocolate chips, pumpkin seeds, or other mix-ins, ensure an even distribution for the best flavor.
- Wrap for Freezing: For individual slices, wrap each one in plastic wrap, making sure they are sealed tightly to prevent freezer burn. Insert parchment paper between slices to prevent sticking. If you’re preserving a whole loaf, wrap it first in plastic wrap and then in a layer of aluminum foil for extra protection.
- Container or Bag: Place the wrapped pumpkin bread slices or the whole loaf inside a freezer bag or an airtight container. Seal the container or bag tightly to keep air out and prevent freezer burn. Label with the date to monitor its shelf life and minimize food waste.
- Double Protection: To safeguard against freezer burn, consider adding an extra layer of plastic wrap or placing the sealed container or bag within another layer of plastic freezer wrap.
- Freezing: Store your pumpkin bread in the freezer at the recommended temperature of 0°F (-18°C) or lower. This ensures the preservation of the pumpkin flavor and moisture.
- Thaw and Serve: When you’re ready to enjoy your pumpkin bread, remove individual slices or the whole loaf from the freezer. Thaw slices at room temperature for a few hours or the entire loaf in the refrigerator overnight. To recreate that freshly baked taste, warm slices in the oven at a low temperature.
By following these steps, you can minimize food waste, and your pumpkin bread will stay moist and delicious even after freezing. You can also use these instructions for banana bread!