Orange-Potato Quick Bread Recipe
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
- Cook the shredded potato in just enough water to cover it, for 10 minutes; drain and cool completely.
- Combine cooled potato with orange juice concentrate, water, marmalade, oil and egg.
- In a large bowl, sift together the flour, sugar, baking powder and salt. Add the potato mixture and stir just until combined.
- 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.
- Tip: I using large loaf pan, adjust cooking time. I would check it at 45 minutes. Cook longer if needed.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 16 servings | |
| Calories 191 | |
| Calories from Fat 35 | 18% |
| Total Fat 3.97g | 5% |
| Saturated Fat 0.39g | 2% |
| Trans Fat 0.09g | |
| Cholesterol 13mg | 4% |
| Sodium 205mg | 9% |
| Potassium 137mg | 4% |
| Total Carbs 36.1g | 10% |
| Dietary Fiber 0.9g | 3% |
| Sugars 15.71g | 10% |
| Protein 3.28g | 5% |
