Yes, like most dense, quick breads, this pumpkin bread freezes wonderfully. I like to double the batch and make two loaves - one to enjoy now and one to freeze for later. Simply wrap the cooled loaves tightly in aluminum foil and place in a resealable freezer storage bag. The bread will keep nicely in the fridge for about a week (ours is never around that long!), and in the freezer for up to two months. To defrost, simply thaw in the refrigerator overnight, and bring to room-temperature before serving.