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Mashed Potato Craisin Bread

Hey, don’t throw away those leftover mashed potatoes! Make this soft and fragrant Mashed Potato Craisin Bread with a sweet cinnamon swirl.

mashed potato craisin bread with a cinnamon swirl

I love Thanksgiving leftovers. In fact, if I don’t host the holiday meal I’ll sometimes buy a small turkey breast to roast just so we can have leftovers for ourselves all weekend.

I don’t know about you, but mashed potatoes are probably my least favorite to have left over. They’re never quite the same after the day they’re made. Once the starches in the potatoes cool down there’s no going back.

Leftover potatoes can be a great base for other starchy dishes like pancakes and bread. The cranberry, orange and cinnamon flavors are perfect for the season.

If you want to make a dish from leftovers of leftovers, the bread makes great french toast or bread pudding.

Scroll through the process photos to see how to make Mashed Potato Craisin Bread with a cinnamon swirl:

mashed potato craisin bread dough before and after activating the yeast
You’ll know the yeast is active when the flour cracks on the surface of the starter.
mashed potato craisin bread before and after proofing
The bread is ready for the oven when it has doubled in size.
mashed potato craisin bread
mashed potato craisin bread with butter

You might also enjoy Cinnamon Raisin Swirl Bread (or a sourdough version).

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

mashed potato craisin bread with a cinnamon swirl

Mashed Potato Craisin Bread

Yield: 2 large loavs
Prep Time: 3 hours
Cook Time: 35 minutes
Total Time: 3 hours 35 minutes

Soft and fragrant Mashed Potato Craisin Bread with a sweet cinnamon swirl.


  • 1 cup cold mashed potatoes (see note)
  • 1 cup (8oz, 250ml) warm water
  • 2 teaspoons dry yeast
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 3.5 - 4 cups (1lb 4oz, 580g)bread flour (see note)
  • 1 large egg, room temperature
  • 1/2 stick (2 oz, 55g) melted butter
  • Zest from 1 orange, grated
  • 1 teaspoon cinnamon
  • 1 cup (6 oz, 160g) craisins
  • Cinnamon sugar made with 1 tablespoon cinnamon and 1/4 cup granulated sugar
  • 1 egg whisked with 1 tablespoon water and a pinch of salt for egg wash


  1. Butter two 9"x 5" or 8"x 4" loaf pans
  2. Combine the mashed potato and water in a microwave safe bowl. Warm in 30 second increments until the mixture is about 110°-120°F, or slightly warmer than body temperature
  3. Transfer the potato mixture to a mixer bowl and add the yeast, sugar and salt. Mix on low speed to combine. Add 1.5 cup of flour and mix to form a thick batter. Remove the bowl from the mixer, sprinkle 1/2 cup of flour over the batter. Set aside and allow to rise for 1 hour.
  4. Return the bowl to the mixer with the dough hook. Mix on low speed to deflate the batter. Add the egg, melted butter, cinnamon and orange zest to the batter.
  5. Add the remaining 2 cups flour, 1/2 cup at a time until the dough gathers onto the dough hook. Knead on medium-low speed until the dough is elastic, but is still soft. It will be a little sticky.
  6. (If mixing by hand add flour until you can no longer stir with a spoon then turn the dough onto a floured surface and continue kneading in flour until the dough is elastic, but is still soft.)
  7. Turn the dough out onto a floured surface and knead in the craisins. Divide the dough into 2 equal pieces. Cover the dough with plastic wrap and let it rest for 10 minutes
  8. Roll one portion of dough to a 8"x 12" rectangle. Brush the entire surface of the dough with egg wash. Sprinkle 1/2 the cinnamon sugar over the dough. Roll the dough tightly from the short side, pinching the ends to close. Place the dough into the prepared loaf pan, seam side down.
  9. Repeat with the second portion of dough
  10. Cover the loaves with plastic wrap and set aside in a warm place for about 1- 1 1/2 hours until the dough fills the pan and has doubled in volume. Meanwhile, preheat the oven to 375°F.
  11. Brush the loaves with egg wash and sprinkle with Demerarra or granulated sugar.
  12. Bake about 30-35 minutes until golden brown and a toothpick inserted in the center comes out clean. The interior temp should be about 190°F.


If you don't have mashed potatoes you can boil 1 medium-large potato. Mash the potato and use 1 cup potato plus 1 cup cooking water. Continue with the recipe from there.

The amount of flour may vary based on the texture of your potatoes. I used a full 4 cups for my first batch and 3.5 cups for my second batch.

The bread freezes very well, is good toasted and makes great french toast.

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Did you make this recipe?

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12 Ways to Turn Thanksgiving Leftovers Into Glorious Breakfast Food

Friday 24th of September 2021

[…] Mashed Potato Craisin Bread from Baking […]

Lauren @ Sew You Think You Can Cook

Monday 28th of November 2016

This bread is seriously the best thing I've seen in a long time. We don't do regular mashed potatoes on Thanksgiving or Christmas, but next time I make mashed potatoes for a regular dinner, you can bet I'm making extra!

Betty Ann Quirino

Thursday 24th of November 2016

I've been searching for a bread recipe using mashed potatoes. I think I found the right one. Thanks for sharing.

Eileen Gray

Friday 25th of November 2016

I hope you like it, Betty.


Tuesday 22nd of November 2016

Who would ever throw away Mashed Potatoes? I would even make a fresh batch of them for this bread. I bet the house smells amazing when it bakes.

Eileen Gray

Wednesday 23rd of November 2016

Ha, ha. I did make mashed potatoes 2x just to make this bread.

Caroline Williams

Tuesday 22nd of November 2016

This looks and sounds absolutely delicious! Now I know what I'm going to make next time I have leftover mashed potatoes.

Eileen Gray

Tuesday 22nd of November 2016

Thanks, Caroline.

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