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Easy Apple Cinnamon Potato Bread

Published by Cheryl Mussatto, MS, RD, LD on Oct 13, 2021

Packed with cinnamon, fresh apples – and yes, potatoes – this pleasingly moist and rich in complex carbohydrates treat is perfect for cool, fall days


I absolutely love to make breads of all kinds. Yeast or quick breads, both have special appeal I find relaxing, enjoyable, and with much anticipated excitement for the final product.

Baking bread always takes me back to when as a child, my great aunt Elsie Theel taught me her bread-baking secrets along with how to make the perfect pie crust. She was a wonderful cook as was my mom!  My inspiration for baking continued with the skilled knowledge of my 4-H cooking leaders, Doris Floyd and Juanita Tousignant.  Under their guidance, my bread baking skills flourished.  In my 10 years as a 4-H member, just about every year, I took a yeast or quick bread to be judged at the 4-H fairs in Herington and Abilene, Kansas.  However today, my bread-making days are now far and few between. So, when I do get time to test my bakery skills, it’s always a treat.

Here’s a wonderful adaptation of typical apple cinnamon potato bread, much lower in simple carbs like sugar and higher in fiber-rich 100% whole wheat flour. Loaded with chunky cut tart apples and the sweet, woody flavor and slight citrusy note of cinnamon, this quick bread is sure to be a family favorite. Whatever apple you choose to use in this recipe, it must be tart and good for baking.  Some of the best “baking apples” include Granny Smith, Honeycrisp, Fuji, Gala, Cortland, and Braeburn.

Now to the potatoes…most of us like and associate potatoes eaten either mashed, baked, roasted, or fried.  But in a bread recipe?  Sure, why not!  Potatoes have more uses than just as a mainstay side dish. Our favorite tuber helps create some of the tastiest and tender breads you can imagine. Who would have guessed a white potato is the secret ingredient to light and airy bread?

Nutritionally, this veggie is stuffed with various vitamins and minerals. For this recipe, I recommend using Russet (aka Idaho) potatoes. These oblong potatoes are perfect for mashing and baking thanks to their thick skin and fluffy flesh. And if you’re wondering how Russet potatoes stack up to other veggies in terms of nutrition? Here’s what one medium-sized Russet potato with skin offers:

  • 25% of daily potassium
  • 35% of daily vitamin C
  • 30% of daily vitamin B6
  • Four grams of fiber
  • Five grams of protein

Besides potatoes, another unusual ingredient I used is avocado oil. Because of avocado oil’s high smoke point, it can be heated to higher temperatures than oils such as extra virgin olive oil. It’s high smoke point makes it perfect for pan-frying, roasting, and baking, making it very versatile. Plus, since this oil derives from the only fruit that contains fat – avocados – it’s loaded with heart healthy monounsaturated fat.  I recommend using cold-pressed extra virgin avocado oil that is the best nutritionally. And in case you are wondering what avocado oil tastes like, well…like an avocado except milder with a smooth flavor falling between nutty and grassy.

One more thing; the secret to an award-winning quick bread – DO NOT OVERMIX!  At the time when you put the batter into the loaf pan, the batter should still show signs of wisps of flour and will be lumpy – that’s normal!  Overmixing causes quick breads to deflate after baking and the baked interior will have tunnels or holes.

Its time to take a look at how to put this lusciously inviting quick bread together and ready for you to sink your first bite into in under an hour!

Easy Apple Cinnamon Potato Bread

Packed with cinnamon, fresh apples – and yes, potatoes – this pleasingly moist and rich in complex carbohydrates treat is perfect for cool, fall days
Cuisine American
Servings 10 slices
Calories 195 kcal


  • 1 egg
  • 2 medium or 1 cup cooked and mashed russet potatoes
  • ¼ cup avocado oil or grapeseed oil
  • 1/3 cup plain Greek yogurt
  • 1 tbsp maple syrup
  • 1 ½ cup 100% whole wheat flour
  • 1/3 cup light brown sugar
  • 1 ½ tsp cinnamon
  • 1/8 tsp salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 2 medium-sized tart apples peeled, cored, and diced – Granny Smith, Honeycrisp, Fuji, or Gala or other tart apple


  • Preheat oven to 350 degrees and grease a 9x5 inch loaf pan well with cooking spray.
  • Peel potatoes, cut into quarters and then boil in 4 cups of water for about 15 minutes or until fork tender. Drain off water and then mash the potatoes.
  • In a large bowl, add wet ingredients of the egg, mashed potatoes, avocado oil, Greek yogurt, and maple syrup. Whisk until combined.
  • In a medium bowl, add dry ingredients of the flour, brown sugar, cinnamon, salt, baking powder, and baking soda. Whisk together until well blended.
  • Add the dry ingredients to the large bowl with the wet ingredients, gently stirring just until dry ingredients become wet.
  • Gently fold in the apples just until blended.
  • Place batter into prepared loaf pan and place loaf pan on the center rack in the oven.
  • Bake for 45-50 minutes or until a toothpick inserted in the middle comes out clean or with a few moist crumbs.
  • Let bread sit in loaf pan on a cooling rack 5-10 minutes, then run a knife around the edge of the bread to loosen it. Gently shake the bread loose and invert onto a wire rack. Turn right-side up and let cool completely before slicing.


Note: It’s normal for quick breads in loaf pans to have a crack in their tops. Under-baked breads will collapse while over-baked quick breads will be tougher and dryer than they should be.
Nutrition: Calories – 195; Total Fat – 7 grams; Cholesterol – 19 milligrams; Carbohydrates – 30 grams; Fiber – 3 grams; Protein – 4 grams; Sodium – 130 milligrams
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Cheryl Mussatto, MS, RD, LD

Cheryl Mussatto MS, RD, LD is a registered dietitian with a master’s degree in Dietetics and Nutrition from the University of Kansas and a bachelor’s degree in Dietetics and Institutional Management from Kansas State University. She is a clinical dietitian for Cotton O’Neil Clinics in Topeka and Osage City; an adjunct professor for Allen Community College, Burlingame, KS where she teaches Basic Nutrition; and is a freelance writer and blog contributor for Dr. David Samadi, Urologic Oncologist Expert and World Renowned Robotic Surgeon in New York City. Cheryl is also the author of The Nourished Brain, The Latest Science on Food’s Power for Protecting the Brain from Alzheimers and Dementia and The Prediabetes Action Plan and Cookbook, both available on Amazon in Kindle and paperback editions.

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