Sultana potato loaf, or potato bread, is a morning tea favourite. This recipe is a perfect way to use up leftover mashed potato in a surprisingly delicious treat with a hint of sweetness. Enjoy flavours of cinnamon and nutmeg in this perfect loaf recipe.
For as long as I can remember, I have loved this recipe. This was a family recipe that my sister used to make a lot. I couldn’t get enough. And yet every time, I would look at her in horror (maybe even with a little bit of disgust) when she told me it was mashed potato loaf.
How could something so deliciously sweet be made with mashed potato? As someone who is far more of a sweet tooth than a savoury snacker, it is a recipe that challenges your expectations. But it really is so good and you will be thankful you gave this recipe a try!
And for an on-the-go version, try these mashed potato muffins as well!
This recipe was originally published in September 2014.
The Perfect Potato Loaf REcipe
The best thing about this potato bread recipe is that it is a perfect option for using up extra mashed potato.
Mashed potato is one of those things I always estimate wrong. I either make far too much or not nearly enough. Our girls love mashed potato. Although no one makes it quite like my dad. He is the mash king!
So if you find yourself with extra mash potato, this loaf takes minimal prep, so you can have it baking while you enjoy dinner with the family for a yummy supper.
How To Make MAsh Potato Bread
You can make this recipe from scratch, boiling and mashing potato for the specific purpose of making the potato loaf. Or if you have already made mashed potato and have leftovers, you can use that instead.
Don’t worry if you’ve already added milk, butter and salt. So long as there is no strong seasoning added to your mash, it’s still fine for this recipe! Even if it’s still warm from the stovetop!
Let’s take a closer look at the ingredients you need to make this simple loaf recipe:
- Mashed potato – 1 cup of mashed potato either straight off the stovetop or leftover from dinner.
- Sultanas – 1 cup of sultanas can be substituted with other dried fruit of your choice. Or if you aren’t a fan, you can skip it entirely, although I think it makes the recipe!
- White sugar – A half cup of white sugar to give this recipe its sweetness.
- Milk – You can use either full cream or skim milk for this recipe. You need 1 cup of milk of your choice.
- Self-Raising Flour – 2 cups of flour. Substitute with special flour varieties if you have any dietary needs to cater for.
- Cinnamon – An essential ingredient and if you ask my husband, one to go heavy on! Add a teaspoon of cinnamon into your recipe and have a little extra to sprinkle on top before it goes in the oven too.
- Nutmeg – A half teaspoon of nutmeg to add to those rich flavours.
- Salt – A pinch of salt
Tips For Getting Kids Involved: This is a simple recipe and one you can easily make with your kids. Get them to do the measuring of ingredients and mixing. Older kids can pour in the pan and assist with placing in the oven too.
This potato loaf is perfect while still warm from the oven with butter, so that the butter melts into your slice. Deliciously moist.
Although it tastes just as good cold, either with butter or without.
While it isn’t the healthiest snack idea, it does make a perfect sometimes idea for lunch boxes or work lunch. After all, there’s fruit and vegetable included!
Can You Freeze Potato Loaf?
You can absolutely freeze your potato loaf. I usually make 2 at a time, leaving one out to enjoy. It never usually lasts more than 2 days in our household. The other I wrap in aluminium foil and place in a freezer bag to protect from freezer burn.
Bring your frozen loaf out of the freezer the day before you wish you serve it ideally and allow it to defrost before placing in an airtight container.
You may also like these other sweet and savoury snack ideas:
- 40+ healthy muffin recipes for kids
- Mango yogurt banana muffins
- Oat banana applesauce muffins
- Carrot ham and cheese muffins
- Cacao coconut bliss balls
- Chocolate chip banana muffins
- 1 cup cooked mashed potato
- 1/2 cup sugar
- 1 cup milk
- 2 cups self-raising flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup raisins/sultanas
- A little butter
- Preheat oven to 180 degrees (350 degrees F).
- Prepare a loaf pan.
- Cream together mashed potatoes, sugar and milk.
- Add flour, cinnamon, nutmeg and salt.
- Fold in raisins.
- Pour into prepared loaf pan.
- Sprinkle extra sugar and cinnamon on top with a couple of dabs of butter.
- Bake for approximately 40 minutes or until ready.
You can use leftover mashed potato from dinner, even if it has already been had milk and butter added.
Serving suggestion: Serve warm with butter.