Delicious S’mores Loaf
A quick and nostalgic take on s’mores, this toasted marshmallow-covered quick bread blends cocoa, graham crackers, and chocolate chips into a moist, flavorful loaf that’s easy to prepare and perfect for sharing.
Equipment
- 1 loaf pan (8.5 x 4.5 inches)
- 1 Medium mixing bowl
- 1 Large Mixing Bowl
- 1 Rubber spatula
- 1 Kitchen torch or oven broiler (for toasting)
Ingredients
- 1 cup all-purpose flour 120 grams
- ½ cup graham cracker crumbs 72 grams
- ½ cup unsweetened cocoa powder 42 grams
- ½ teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup neutral oil vegetable or grapeseed (198 grams)
- 1 cup brown sugar lightly packed (213 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅔ cup plain yogurt 151 grams
- ¾ cup chocolate chips 128 grams
- 4 graham cracker sheets broken into quarters
- ¾ cup mini marshmallows
- ¾ cup miniature marshmallows for topping
- Additional graham crackers and chocolate squares for decoration
Instructions
- Prepare Your Baking Pan: Start by preheating your oven to 350°F (175°C) to ensure an even bake. Lightly grease an 8.5 x 4.5-inch loaf pan with butter or non-stick spray, making sure to cover every corner and edge thoroughly. This step prevents the bread from sticking and helps achieve a beautiful golden crust.
- Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, graham cracker crumbs, unsweetened cocoa powder, salt, baking powder, and baking soda. Mixing these dry ingredients thoroughly ensures an even distribution of leavening agents and flavors, which is essential for a consistent texture throughout the bread.
- Mix Wet Ingredients Separately: Take a large mixing bowl and whisk together the neutral oil, lightly packed brown sugar, eggs, vanilla extract, and plain yogurt. Whisk vigorously until the mixture is smooth, slightly thickened, and well combined. This step creates a moist base that will give your bread its tender crumb and rich flavor.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently with a rubber spatula or wooden spoon until no dry streaks remain. Be careful not to overmix; stir just until everything is incorporated to keep your bread tender and avoid toughness.
- Fold in S’mores Ingredients: Using a rubber spatula, gently fold in the chocolate chips, quartered graham cracker pieces, and mini marshmallows. Take your time during this step to distribute these add-ins evenly throughout the batter without breaking them up or deflating the mixture, ensuring gooey pockets of deliciousness in every bite.
- Transfer Batter to Pan and Bake: Pour the fully mixed batter into the prepared loaf pan, smoothing the top lightly with your spatula to create an even surface. Place the pan in the preheated oven and bake for 50 to 60 minutes. Check for doneness by inserting a toothpick into the center — it should come out with moist crumbs but no wet batter.
- Cool Bread Before Topping: Remove the bread from the oven and let it cool in the pan for about 10 minutes, allowing it to firm up for easier handling. After this, carefully transfer the loaf onto a wire cooling rack to cool completely. Proper cooling prevents the marshmallow topping from melting prematurely and keeps the bread’s texture intact.
- Toast Marshmallow Topping: Once the bread is fully cooled, evenly sprinkle miniature marshmallows over the top. Using a kitchen torch, carefully toast the marshmallows until golden brown and gooey, or place the bread under a preheated broiler for 1 to 2 minutes — watch closely to prevent burning. Immediately press additional graham cracker pieces and chocolate squares into the warm marshmallows to decorate and add texture.
- Serve and Store Properly: Allow the toasted marshmallow topping to cool and set fully before slicing to prevent sticking. Serve your S’mores Quick Bread warm or at room temperature for maximum flavor and gooeyness. Store any leftovers in an airtight container at room temperature for up to five days, or wrap tightly and freeze for up to three months.
Notes
- Use room temperature eggs and yogurt for better batter consistency and smoother mixing.
- Avoid overmixing the batter once dry and wet ingredients are combined to maintain a tender crumb.
- For best results, toast the marshmallows right before serving to preserve their gooey texture.
- Substitute neutral oil with melted coconut oil for a subtle tropical flavor.
- If you don’t have a kitchen torch, use your oven broiler but watch carefully to avoid burning.
- Graham cracker crumbs can be homemade by crushing store-bought sheets in a ziplock bag with a rolling pin.
- Store leftovers in an airtight container to maintain freshness and prevent the marshmallows from becoming sticky.
