Dessert

Moravian Potato Sugar Bread Recipe

ByHailey Reed December 12, 2025December 12, 2025

Introduction

Moravian Potato Sugar Bread is a soft, sweet treat with a tender crumb and a delightful cinnamon-sugar crust. This traditional recipe uses mashed potatoes for moisture and texture, resulting in a rich, flavorful loaf perfect for breakfast or dessert.

A square cake cut into nine pieces sits in a metal baking pan with a missing piece in the bottom left corner. The cake has a golden-brown crust topped with a crumbly layer of cinnamon sugar, giving a rough texture with dark brown patches where the sugar is caramelized. The inside of the cake is light yellow and looks fluffy. A single piece of the cake is placed on a white plate with black and gray leaf patterns, showing the same crumbly topping and soft crumb texture underneath. The scene is on a white marbled surface next to a wooden board. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Potato
1 cup Water
1 1/2 teaspoon Active Dry Yeast
8 tablespoons Unsalted Butter
1/2 cup Granulated Sugar
1/2 teaspoon Salt
1 Egg
2 1/2 cups Unbleached All-Purpose Flour
1/3 cup Brown Sugar
1 1/2 teaspoons Ground Cinnamon

Instructions

Step 1: Boil the potato in 1 cup of water uncovered until soft, about 12 to 15 minutes.
Step 2: Drain and reserve the cooking liquid. Let the liquid cool to 95–110°F (35–45°C) until lukewarm. Meanwhile, mash the potato and set aside.
Step 3: In a small bowl, combine 2 tablespoons of the cooled reserved liquid with the active dry yeast. Set aside for 5 minutes until the mixture becomes bubbly.
Step 4: In a medium bowl, cream 6 tablespoons of unsalted butter with the granulated sugar until fluffy. Add salt and egg, then stir in the mashed potato and yeast mixture.
Step 5: Add 1/3 cup of the reserved cooking liquid, then gradually mix in the flour to form a soft dough. Turn it onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
Step 6: Place the dough in a greased bowl, cover, and let it rise at room temperature until doubled, about 1 1/2 hours.
Step 7: Grease a 9×12-inch baking sheet or jelly roll pan. Roll or press the dough into a rectangle to fit the pan. Place the dough in the pan, cover, and let it rise for 45 minutes.
Step 8: Preheat the oven to 350°F (180°C). Melt the remaining 2 tablespoons of butter.
Step 9: Dimple the dough by pressing deep indentations 1 1/2 inches apart with your fingertips.
Step 10: Drizzle the melted butter over the dough, then sprinkle the brown sugar and ground cinnamon evenly on top.
Step 11: Bake for 20 to 25 minutes until the crust is golden brown and the sugar topping is crunchy. Cool in the pan on a wire rack before slicing.

Tips & Variations

For a richer flavor, substitute half the granulated sugar with honey or maple syrup.
You can add raisins or chopped nuts to the dough for extra texture and taste.
If you don’t have a 9×12-inch pan, use a similarly sized baking dish, adjusting the thickness of the dough accordingly.
Make sure the reserved liquid is lukewarm before mixing with yeast; too hot or cold will affect rising.

Storage

Store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cooled bread wrapped in foil or plastic wrap for up to 1 month. To reheat, warm in a 300°F (150°C) oven for 10 minutes or until heated through.

How to Serve

The image shows a thick, square piece of coffee cake with a golden-brown crust and a crumbly, cinnamon-sugar topping. The cake itself is light yellow in color with a soft and fluffy texture visible on the cut sides. The crumb topping is unevenly spread, with some darker brown spots showing the cinnamon mixed in. The cake is placed on a white plate with a black floral and leaf pattern, which rests on a wooden surface. Next to the plate is a metal baking pan with several more square pieces of the same cake, with one piece missing from the corner, revealing the soft inside. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. Reduce the proofing time and add the yeast directly to the flour instead of proofing it in the warm liquid.

What type of potato works best in this recipe?

Starchy potatoes like Russets are ideal because they mash smoothly and add moisture to the dough without being too waxy.

Hailey Reed