ericisi:
I bake loaves in a conventional oven. Wrap in Alluminum Foil and into Plastic Bags.

They keep well in the freezer.

I use the old Tin Pans for baking.

There are others that use a Convection Oven Micro Wave, to Bake Bread.
- - - - -

I make Waffles and freeze them ,also.

Like them Light and Crispy. Have a good Recipe.

If they are a little over cooked, I dampen slightly and put them into the Toaster Oven.
LOU

Wondering what the difference is betweena quick bread and a loaf cake....but perhaps sugar>
Anytime you store a cake or bread produce without the plastic or foil being directly on the surface or the loaf, it will dry out and get crumbly.
If youw rap your plate in saran, of course itw ill getd ry amd crumbly.
Wrap the loaf in saran and unwrap and re wrap every time you cut a slice for maximum freshness....or you could sue foil.
But any container that allows for air around the bread will allow the bread to dry out. Sure you can store the loaf in that tupper 21 pan......but when you eat some of the loaf, the air in the container will allow the bread to dry out. It only works when the pan is completely full.
Linda c

ericisi:
Sorry, I read your Post too fast. You are looking for
different Storage Idea's.

I haven't baked Applesauce or Bananna loaves using Baking Soda , for a long while.
My wife did that but we still wrapped them the same way.
and put them in the freezer.
Thawed them at room temp.in about 1 hour. to bring to VFW Cake sales.

The Waffles , I just freeze in a Plastic Bag , separated with Plastic for easy removal.

They don't stay around long enough to dry out ( 2 weeks )

I'm sure there are others who are more familiar with ,
Quick Bread and Loaf Cake Baking that can help you.

I remember some members making Scones around St Paddy's day but
I didn't hear of anyone freezing them. ( Kathleen ????? )

I probably would just wrap each separately in Plastic wrap
and put them in a Zip Lock Bag.

LOU

Most quick bread recipes will call for the traditional 9"x5" loaf pans, OR standard size bread pans - 8-1/2" x 4-1/2" - according to the recipe instructions. These pans are not interchangeable because they do not hold the same amount of batter.

I personally don't like 9x5 pans for quick breads because the large slices tend to split when being cut into thin slices, and the serving sizes of the breads baked in a 9x5 pan are generally much larger than I'd like to serve.

I use a pan called a Danish Loaf Pan (also called a Tea Loaf Pan) that holds the same amount of batter as the 9x5 pan but is 12"x4". The longer, narrower loaf is much easier to cut into easy-to-manage playing card size slices. You can also cut very thin slices and they will hold together nicely with the narrower breads. Using the Danish Loaf Pan, the quick bread also bakes in 25% less time than when using a 9x5 pan.

You can also use this pan for 2-pounds of yeast bread dough if you would like small bread slices for serving sandwiches. Once again, it's easy to slice the bread into very thin slices. It's also a nice size to use half the loaf and freeze the other half of the loaf.

I also like to divide a quick bread recipe into smaller pans (7-1/2"x3-1/2" or 5-3/4"x3-3/4" or 4-1/2"x2-1/2") and use these loaf pans for holiday gift-giving sizes, or when I want to use one and freeze the rest.

Quick breads can be baked in a wide variety of pans, including Bundt pans, muffin pans, mini-loaf pans, springform pans, disposable aluminum foil pans, 1- and 2-quart fluted tin molds with clip lids for making steamed breads, coffee and soup cans..... The rule of thumb is to fill pans no more than half to two-thirds full, leaving room for expansion.

If you are substituting another shape, make certain the pan holds the same volume of batter. You can do that by measuring how much water each pan/container holds. If it's a springform pan, then measure how much rice it holds since a springform pan won't hold water.

Adjust baking time accordingly if altering the pan size from the original recipe.

I wrap quick breads tightly in plastic wrap (no plate). If freezing, I wrap them in plastic wrap and then wrap them in foil. I think acidic ingredients, as well as nuts and fruits in quick breads tend to react to foil and get a metalic taste, so I never use foil directly in contact with the quick bread. I think you'll get the same texture using a Tupperware storage container that you get when using your wrapped plate method. You have too much air circulating around the quick bread, which quickly dries the bread out. A close wrap, such as plastic wrap around the bread loaf itself, will solve the problem of all the moisture in the loaf migrating to the crust of the loaf and then expelling into the Tupperware container.

-Grainlady

Grainlady:
I knew you would come to the rescue. You said exactly what I wanted to say,
so I'll take the credit for saying it. LOL !!!

I use the same size pans ( Danish Loaf Pans ),
for Yeast Bread loaves,

Now I'll have to start making Bananna and Applesauce Cakes ( bread ) again !!!
It's all your fault.
Lou

OK, I think I've got it--I'm getting the crumbs because it's drying out. I also sometimes do have trouble with the large slices staying in one piece; I'll have to look into that longer Danish/Tea pan.

Unfortunately, I couldn't resist the Tupperware Ultra 21 set on Ebay and bought it before I read your replies, so I could snag it before the auction ended. The complete set! In the original packaging! Including the recipe booklet which is selling for $10 by itself some places! It may not work out for bread storage, but I think I'll have fun trying to cook with it, anyway. ;)

Erica, that tupper 21 is great for asparagus!
Linda C