Best way to thaw pumpkin bread
I made a loaf of pumpkin cranberry bread last week and put it in the freezer, intending to give away tomorrow (I'd prefer to give freshly-baked, but I made an extra loaf not sure what to do with it). I wrapped it in plastic wrap, then foil, then put in a ziploc freezer bag.
I put it in the fridge this morning. Should I remove it and let it thaw at room temperature, leaving it wrapped? Or should I keep it wrapped and leave it in the fridge or on the counter?
What's the best way so it doesn't get soggy or otherwise affected?