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  • Orange-Potato Quick Bread

    1 vote
    Orange-Potato Quick Bread
    Prep: 15 min Cook: 35 min Servings: 16
    by Robyn Savoie
    269 recipes
    >
    This quick recipe makes three mini or one 8 x 5-Inch loaf. The recipe calls for a russet potato and it's great that way. Better yet, one medium sweet potato would lend nice color and moisture to the loaves. When I use the sweet potato I'll add 1/4 Teaspoon ground cinnamon to the dry ingredients.

    Ingredients

    • 1 Small Russet Potato, Peeled & Shredded
    • 1/2 Cup Orange Juice Concentrate
    • 1/4 Cup Water
    • 1/2 Cup Orange Marmalade
    • 1/4 Cup Vegetable Oil
    • 1 Large Egg, Beaten
    • 3 Cups All Purpose Flour
    • 1/2 Cup Granulated Sugar
    • 2 Tsp. Baking Powder
    • 1/4 Tsp. Salt

    Directions

    1. Cook the shredded potato in just enough water to cover it, for 10 minutes; drain and cool completely.
    2. Combine cooled potato with orange juice concentrate, water, marmalade, oil and egg.
    3. In a large bowl, sift together the flour, sugar, baking powder and salt. Add the potato mixture and stir just until combined.
    4. Spoon batter into 3 greased mini loaf pans or one 8 x 5-Inch loaf pan. Bake at 350 degrees F; for 30 - 35 minutes or until toothpick inserted in center comes out clean. Cool in pan(s) for 10 minutes then remove from pan and cool completely.
    5. Tip: I using large loaf pan, adjust cooking time. I would check it at 45 minutes. Cook longer if needed.

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