S'mores Quick Bread Recipe

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.

Ingredients

Instructions

Video

Nutrition Disclosure