Cinnamon Sultana Potato Loaf

10 Servings
1 hr

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.

This is a recipe that has been a family favourite for as long as I can remember. It is always the go to loaf recipe for entertaining or morning tea, and it is one that my kids love having in their school lunch boxes.

You can easily make more than one and freeze one for later. It is especially delicious served warm with a swipe of butter, allowing the butter to melt into the loaf and make it extra moist. Yum!

No more wasted mash potato either since your extra is exactly what this recipe needs.

Freshly baked sultana potato loaf sliced and ready to enjoy!

Prepare your mixture, including the mashed potato, into a bowl and combine.

Add some extra dabs of butter, a sprinkle of sugar, cinnamon and nutmeg for a crunchy spiced loaf top. This is the secret step you won't want to miss!

Cinnamon Sultana Potato Loaf
Recipe details
  • 10  Servings
  • Prep time: 20 Minutes Cook time: 40 Minutes Total time: 1 hr
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  • 1 cup cooked mashed potato
  • 2 cups self-raising flour
  • 1 cup milk
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 cup raisins or sultanas
  • Dabs of butter

Preheat oven to 180 degrees (350 degrees F) and prepare a loaf pan.
Cream together mashed potatoes, sugar and milk. Add flour, cinnamon, nutmeg and salt.
Fold in sultanas or 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 a knife comes out clean when tested.
  • Leftover mashed potato from dinner is fine to use if you haven't added too much seasoning.
Holly @ Simplify Create Inspire
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