Potato Quick Bread Recipes

ROASTED SWEET POTATO QUICK BREAD

Steps:

• Preheat the oven to 325 degrees F. Grease an 8-by-4-inch baking dish with cooking spray.
• Beat the butter and the sugar in an electric mixer fitted with the whisk attachment on medium speed until it becomes light and fluffy, 3 to 5 minutes. Add the egg and mix until blended. Remove the bowl from the mixer and use a rubber spatula to gently fold in the roasted sweet potato.
• Add the flour, salt, ginger, baking soda, baking powder, cloves, orange zest and 1 teaspoon cinnamon and fold gently until just combined. Do not overmix or the bread will become tough.
• Transfer the batter to the baking dish in an even layer and place in the center of the oven. Bake until a toothpick or small paring knife inserted in the center comes out clean, about 55 minutes. Shut off the oven and let the bread sit in the oven 5 minutes more. Remove from the oven and cool at least 30 minutes before unmolding.
• Unmold the bread onto a serving platter. Bring the honey to a simmer in a small saucepan over medium heat until it froths and turns amber-brown, 2 to 3 minutes. Remove the pan from the heat, then add the orange juice and remaining 1/2 teaspoon cinnamon. Return to the heat and simmer 30 seconds to combine. Pour carefully over the top of the cooled bread.

EASY POTATO BREAD

Steps:

• Gather the ingredients.
• In a large bowl, mix together the mashed potatoes, beaten eggs, and softened butter.
• Stir in the sugar, salt, yeast, and warm filtered or bottled water.
• Mix in the flour 1 cup at a time, sifting before each addition, until the dough can be easily kneaded by hand.
• Turn the dough out onto a floured board or surface and knead it until it is smooth and elastic. ( Kneading helps develop the gluten and create long strands, which make the end product more springy.)
• Grease a bowl with olive oil. Add the dough and flip it over inside the bowl so all sides are lightly greased. Cover the bowl and let the dough rise for 1 to 2 hours, until doubled in bulk. (Putting it in the warmest place in your kitchen helps it to rise.)
• Punch down the dough by making a fist and pressing firmly in the center of the dough.
• Fold the edges of the dough into the center of the bowl to form a ball. Turn it out onto a lightly floured board and briefly knead out the bubbles.
• Divide the dough in half and make 2 loaves.
• Place each loaf in a greased 8 x 4 x 2-inch bread pan. Cover and let the dough rise a second time for 40 minutes or until doubled.
• Bake at 375 F for 40 minutes or until the bread sounds hollow when the top is tapped.
• Remove ​the loaves from the pans and let them cool on a rack. Enjoy toasted, as a sandwich, alongside a meal, or simply as is.

POTATO YEAST BREAD

Steps:

• In a saucepan, cook potato in water until tender. Drain, reserving 3/4 cup water; cool to 120°-130°. Mash potato; measure 1/2 cup (discard any remaining potato). Add milk and 1 tablespoon butter to mashed potato (mixture will be soft)., In a bowl, combine 3 cups flour, sugar, yeast, salt, lemon zest and nutmeg. Melt remaining butter; cool to 120°-130°. Add the cooled potato water and melted butter to flour mixture; beat until moistened. Add eggs and mashed potato mixture; beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a lightly floured surface. Shape into two loaves. Place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Bake at 325° for 45-50 minutes or until golden brown. Remove from pans to wire racks to cool.

SWEET POTATO BREAD I

Steps:

• Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts.
• Pour batter into greased 9x5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F (175 degrees C) for about one hour.

POTATO QUICK BREAD

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Mix the flour, soda, salt, and herbs together in a bowl.
• Wash and peel the potatoes and puree them in a food processor until there are no remaining chunks.
• Transfer the potatoes to a large bowl and mix in the egg, milk, and oil.
• Add the dry ingredients to the potato mixture and mix well.
• Pour the mixture into a greased 9x5 inch pan and bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.

SWEET POTATO BREAD

Steps:

• In a bowl, combine sugar, eggs, sweet potatoes and vanilla; mix well. Combine flour, baking powder, nutmeg, allspice cinnamon, salt and baking soda; stir into potato mixture. Fold in nuts if desired. Pour into two greased 8x4-in. loaf pans. Bake at 350° for 1 hour or until bread tests done. Cool in pans 10 minutes before removing to a wire rack to cool completely.

SAVORY POTATO QUICK BREAD

Steps:

• Preheat oven to 350 degrees. In a medium bowl, combine the flour, sugar, baking powder, baking soda, cumin and salt. In a separate bowl, whisk together mashed potatoes, buttermilk, sour cream, goat cheese, eggs and melted butter until well combined. The wet ingredients will be slightly lumpy. Stir the wet ingredients into the dry and fold in green onions and bacon. Pour batter into a greased 8"x8" pan and bake 40-50 minutes until a tester comes out clean.