help! i made some spice loaves for christmas and put a few in a basket i made for my dad..i made them (they were mini loaves) put them on a cooling rack (long enough that i made other cookies etc) and they were completely cooled then i wrapped them in saran wrap and tied ribbon on them. cute huh? 
of course i sampled some 
and they were very moist i was quite proud but..after 2 days in wrap mode they molded 
what can i do to stop it from molding..oddly enough they only molded on bottom of loaves but still how gross 
any suggestions? thanks in advance gizzmo 
Gee, that is strange that they would get moldy in only two days. They should have been good for 2-3 days at least.
I would bake them, freeze them and only remove from freezer before giving them away. Or keep them refrigerated, well wrapped of course. But they really should keep about 3 days just fine.
I made mini chocolate chip banana loaves for Christmas centrepieces. I wrapped the tops with plastic wrap as they were in decorative baking dishes. I froze them wrapped also in foil, removed from the freezer Christmas Eve. Removed the foil and left just the plastic wrap on and wrapped them in cellophane. We ate a couple two days after Christmas and they were fine. I had stored them at room temperature.
Hugs Squirrelly
I agree w/ freezing them, I think that would work well.
I have also seen in Baker's Catalogue and maybe even Country Kitchen they have a product you add to your baked goods when mixing them up that is to inhibit mold, I think someone said it's similar to what's used in commercial bakeries. Might be worth checking it out.
Mold can only grow when mold spores have settled in or on the product. There must have been a really great combination of many airborne mold spores present plus the requisite warmth and moisture that you had such an outbreak in such a short timeframe.
I'm sorry that happened to your hard work!
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