[ViolaMum]

Originally Posted by RiverRock

Is the cranberry bread with yeast of baking soda/powder? Yeast breads freeze well, but quick breads are better made fresh (although you can premix your dry ingredients and store in a ziplock bag in the fridge until needed).

I don't find this to be true. In fact, I might do the opposite - freeze the yeast dough and the baked quick breads. I bake an awful lot and utilize my freezer pretty extensively in order to host buffets. At any one time there is often Danish dough (a laminated, enriched yeast dough similar to croissants), multiple pie crusts and a cookie dough or two on hand to use. Most quick breads do just fine in the freezer. Aim to use them in 3-4 months, but on occasion I've pulled a pumpkin gingerbread, zucchini bread, or the like from the back of the deep freezer a year later and my family was none the wiser.