Save A fun and indulgent loaf combining the flavors of smores—chocolate, marshmallow, and graham cracker—with sweet cinnamon and salty pretzel crunch. Perfect for breakfast, dessert, or snacking.
I first baked this loaf for a cozy weekend brunch and it quickly became a family favorite, with everyone loving the mix of gooey marshmallows and crunchy pretzels.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Graham cracker crumbs: 1 cup (100 g)
- Granulated sugar: 1 cup (200 g)
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 2 tsp
- Eggs: 2 large
- Whole milk: 1 cup (240 ml)
- Vegetable oil: 1/3 cup (80 ml)
- Pure vanilla extract: 2 tsp
- Mini marshmallows: 1 cup (120 g), plus extra for topping
- Semisweet chocolate chips: 3/4 cup (120 g)
- Crushed pretzels: 1 cup (60 g), divided
- Unsalted butter (melted, for topping): 2 tbsp (28 g)
- Light brown sugar (for topping): 2 tbsp (25 g)
- Ground cinnamon (for topping): 1/2 tsp
Instructions
- Prepare the pan:
- Preheat oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
- Combine dry ingredients:
- In a large bowl, whisk together flour, graham cracker crumbs, granulated sugar, baking powder, baking soda, salt, and cinnamon.
- Mix wet ingredients:
- In a separate bowl, whisk eggs, milk, vegetable oil, and vanilla extract until well combined.
- Make the batter:
- Pour wet ingredients into dry ingredients and gently mix until just combined (do not overmix).
- Fold in extras:
- Fold in mini marshmallows, chocolate chips, and 2/3 cup of the crushed pretzels.
- Transfer to pan:
- Pour batter into prepared loaf pan and smooth the top.
- Prepare topping:
- In a small bowl, mix melted butter, brown sugar, cinnamon, and remaining 1/3 cup crushed pretzels. Sprinkle evenly over the batter.
- Bake:
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (avoid marshmallow pockets).
- Decorate:
- In the last 10 minutes of baking, gently press additional mini marshmallows and a few chocolate chips on top for decoration, if desired.
- Cool down:
- Cool loaf in pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Save This recipe brings us together for weekend breakfast treats that disappear almost as soon as they're sliced—my kids love helping press the marshmallows on the top before baking.
Required Tools
Mixing bowls, whisk, rubber spatula, measuring cups and spoons, parchment paper, wire rack, and a 9x5-inch loaf pan ensure the loaf comes out just right.
Allergen Information
Contains wheat, eggs, dairy, soy (in chocolate chips), pretzels (may include nuts), and marshmallows (may contain gelatin). Always check ingredient labels for allergens.
Nutritional Information
Each slice (based on 10 servings) contains approximately: 325 calories, 11 g total fat, 52 g carbohydrates, and 5 g protein.
Save Enjoy this warm, chewy loaf straight from the oven or toasted for a cozy smores experience—each bite is sweet, salty, and loaded with texture.
Recipe Questions & Answers
- → Can I substitute dark chocolate for semisweet chips?
Yes, dark chocolate chips add a richer flavor and work well in this loaf. Feel free to use your preferred chocolate type.
- → How do I achieve gooey marshmallow texture?
Add extra mini marshmallows on top during the last 10 minutes of baking and drizzle with melted chocolate after baking for extra gooeyness.
- → What if I don't have graham cracker crumbs?
Crushed digestive biscuits or vanilla wafers can be used as alternatives to graham cracker crumbs for a similar texture.
- → How should I store the loaf?
Store in an airtight container at room temperature for up to 3 days. Slice and toast for freshness if desired.
- → Are there any allergen concerns?
Contains wheat, eggs, dairy, chocolate (soy), pretzels (may contain nuts), and marshmallows (gelatin). Check ingredient labels as needed.