S’mores Quick Bread
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This moist and decadent chocolate quick bread is filled with chunks of graham crackers and gooey marshmallows. Everything you love about s’mores, and no campfire necessary!
CHOCOLATE QUICK BREAD WITH A S’MORES TWIST
If you browse my recipe collection, you’ll see more than a few s’mores-inspired recipes. Some personal favorites are s’mores bars (a reader favorite, too!), frosted s’mores cookies, s’mores cake, and s’mores cupcakes.
What all of those recipes have in common is that they are graham-based recipes, because I believe that the graham cracker is the star of the show when it comes to a s’more.
How this s’mores bread recipe is different, though, is that it starts with a chocolate based quick bread, just to change things up. While I do love the graham cracker base of my s’mores cake, graham cracker crumbs can bring some heaviness with them, which is not what I wanted for this bread.
Instead, chunks of graham crackers are scattered throughout this entire loaf of smores bread that is also dotted with mini marshmallows in and on top of each slice for a fun summery take on a traditional quick bread.
INGREDIENTS FOR S’MORES BREAD
You probably have all of the ingredients already! You can use regular unsweetened cocoa powder, special dark, or Dutch processed cocoa powder to make this bread. The graham crackers can be any flavor, but I prefer cinnamon as a nice complement to the chocolate.
For this bread, you will need:
• all-purpose flour
• unsweetened cocoa powder
• baking soda
• salt
• unsalted butter
• granulated sugar
• eggs
• milk
• vanilla extract
• graham crackers
• mini marshmallows
HOW TO MAKE S’MORES QUICK BREAD
STEP #1
Start by tossing together the flour, cocoa powder, baking soda, and salt, then set this mixture aside.
STEP #2
Next, cream the butter and granulated sugar together until light and fluffy, then add the eggs one at a time, scraping down the sides of the bowl as necessary until they are completely incorporated.
STEP #3
Reduce the mixer speed to low, then add the milk and vanilla, and continue to beat on low until everything is combined, again, scraping down the sides of the bowl as needed.
STEP #4
With the mixer speed still on low, slowly add the dry ingredients and mix until just combined.
STEP #5
Remove the bowl from the mixer, then gently stir in half of the crushed graham crackers and about ¾ cup mini marshmallows with a spatula until evenly dispersed.
STEP #6
Pour half of the bread batter into the prepared pan, then sprinkle the remaining ½ cup of crushed graham crackers evenly on top of the batter, then top the graham crackers with the rest of the bread batter.
STEP #7
Scatter the remaining ¼ cup of mini marshmallows on top of the second layer of batter, then bake.
My favorite part about this bread is how the marshmallows on top puff up and lightly toast in the oven before deflating and leaving sticky, gooey marshmallows in every bite.
No flames, no campfire smell, and a quick bread that will last longer than a few bites… Maybe!
MORE SMORES-INSPIRED RECIPES
If you love s’mores, you must try my frosted s’mores cookies, s’mores cake, s’mores cheesecake, s’mores dip, and s’mores fudge next!
S’mores Quick Bread Recipe
Ingredients
- 1 and ½ cups (180g) all-purpose flour be sure to measure properly
- ¾ cup (60g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter softened to room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs at room temperature
- 1 cup (240mL) milk any kind or fat content
- ½ teaspoon vanilla extract
- 6 full sheets of graham crackers coarsely crushed
- 1 cup (45g) mini marshmallows divided
Instructions
- Preheat the oven to 350ºF (177ºC). Spray a 9" x 5" loaf pan with nonstick spray. Set aside.
- In a medium size bowl, toss together the flour, cocoa powder, baking soda, and salt. Set aside.1 and ½ cups (180g) all-purpose flour, ¾ cup (60g) unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add the eggs one at a time, scraping down the sides of the bowl as necessary until they are completely incorporated.½ cup (113g) unsalted butter, 1 cup (200g) granulated sugar, 2 large eggs
- Reduce the mixer speed to low, add the milk and vanilla, and continue to beat on low until everything is combined, again, scraping down the sides of the bowl as needed.1 cup (240mL) milk, ½ teaspoon vanilla extract
- With the mixer speed still on low, slowly add the dry ingredients and mix until just combined.
- Remove the bowl from the mixer, then gently stir in half of the crushed graham crackers (about ½ cup) and about ¾ cup of the mini marshmallows with a spatula until evenly dispersed.6 full sheets of graham crackers, 1 cup (45g) mini marshmallows
- Pour half of the bread batter into the prepared pan, then sprinkle the remaining ½ cup of crushed graham crackers evenly on top of the batter, then top the graham crackers with the rest of the bread batter.
- Scatter the remaining ¼ cup of mini marshmallows on top of the second layer of batter, then bake the loaf for 45-50 minutes, or until a toothpick inserted into the center comes out mostly clean. Allow to cool 15 minutes before removing from the pan and allowing to cool on a wire cooling rack until ready to serve. Loaf stays fresh covered tightly at room temperature up to 5 days. Loaf freezes well, up to 2 months. Thaw in the refrigerator.
Video
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Hahaha I literally have a list of bookmarked recipes titled “to make when it’s not so G-D hot!”. This went right to the top!
Looks scrumptious. Cant wait until Peggy makes it and brings me a slice!
Haha, what a nice daughter!
Hahaha, my kinda list!
Why haven’t I ever thought of this?! Thanks you for creating something I didn’t know I always wanted. I don’t even know how much I’ll trust myself around this bread once I make it. I am also thinking this would be delicious as muffins, love those toasty marshmallows on top.
Ohhh, s’mores for breakfast!! I AM A FAN!
This bread is so much fun! I was skeptical of having graham cracker crumbs in the middle of it but it’s a nice touch. The chocolate comes through really well, it’s so soft, and none of the flavors or textures overpower each other. It’s so tempting to just have this instead of actual meals!
Thanks for giving it a try, Lora! I’m so glad you liked it 🙂