The bread came out very moist and plenty sweet (I thought about increasing the amount of sugar since the original uses SWEET potatoes, but it wasn't necessary). You don't taste the potatoes, just the cinnamon and nutmeg with a hint of citrus. Feel free to add nuts or dried fruit; I didn't have any handy but maybe next time. The turbinado sugar sprinkled on top before baking gives the bread a great crunchy top.
Here is the original recipe that I adapted:
- 1 1/2 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup sugar
- 2 eggs
- 1/2 cup vegetable oil
- 2 tablespoons milk
- 1/2 tsp orange zest
- 1 tsp vanilla extract
- 1 cup cooked and mashed potatoes
- turbinado sugar (for sprinkling on top)
- Preheat oven to 325. Spray loaf pan with baking spray or grease with butter.
- Mix first six ingredients (dry) in a large mixing bowl, whisk to make sure thoroughly combined.
- Combine the rest of the ingredients, except potatoes and turbinado sugar, in another bowl. As always, make sure eggs and milk are room temp.
- Add wet ingredients to dry and mix until ALMOST all combined. There may be a few pockets of dry stuff - that's okay at this point.
- Add mashed potatoes and stir until just combined (lumps are okay but no pockets of dry stuff).
- Pour batter into loaf pan and sprinkle turbinado sugar on top (I use a pretty liberal dose)
- Bake until tester/toothpick inserted in middle comes out clean (no crumbs or smears) - about an hour.