I'm fairly new to the site, so I hope you are still looking for an answer. If you are talking about sweet breads like banana and pumpkin, I wrap them in clear wrap and then in foil. I tear the piece big enough to bring the two side up and roll them. Then I roll the ends up tightly. I have kept them up to 3 months with good results. For baked bread, I've found the best thing to wrap it in is freezing paper. I wrap it the same as I do with the foil, except after I roll up the ends, I secure it with masking or freezer tape. I've only left the bread for a couple of months. But it stayed good and didn't have that "freezer" taste to it. Hope this helps!
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