Serving and Storing Quick Breads

Serve quick breads (such as banana, zucchini and cranberry) a day after baking because that is when they slice and taste best. Wrap the cooled bread in foil or plastic wrap; leave at room temperature overnight. Corn breads and coffee cakes are best served warm.

Use a sawing motion to cut loaves with a thin sharp knife. Use a serrated knife for quick breads that have fruits and/or nuts.

Store quick breads or muffins that have been wrapped in foil or plastic wrap at room temperature for up to 3 days. They should be refrigerated if made with cheese, cream cheese or other perishable foods. For longer storage, place in heavy-duty resealable plastic bags and freeze quick breads for 3 months and muffins for up to 1 month.