# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 cup graham cracker crumbs
03 - 1 cup granulated sugar
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 2 teaspoons ground cinnamon
→ Wet Ingredients
08 - 2 large eggs
09 - 1 cup whole milk
10 - 1/3 cup vegetable oil
11 - 2 teaspoons pure vanilla extract
→ Mix-ins & Toppings
12 - 1 cup mini marshmallows, plus extra for topping
13 - 3/4 cup semisweet chocolate chips
14 - 1 cup crushed pretzels, divided
15 - 2 tablespoons unsalted butter, melted
16 - 2 tablespoons light brown sugar
17 - 1/2 teaspoon ground cinnamon
# How to make it:
01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper to prevent sticking.
02 - In a large mixing bowl, whisk together all-purpose flour, graham cracker crumbs, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until combined.
03 - In a separate bowl, whisk eggs, whole milk, vegetable oil, and vanilla extract together until mixture is homogeneous.
04 - Pour the wet ingredients into the dry ingredients and gently stir with a rubber spatula until just incorporated. Avoid overmixing.
05 - Fold in mini marshmallows, semisweet chocolate chips, and 2/3 cup of the crushed pretzels into the batter.
06 - Transfer batter to the prepared loaf pan and smooth the surface evenly.
07 - In a small bowl, blend melted unsalted butter, light brown sugar, ground cinnamon, and remaining 1/3 cup crushed pretzels. Sprinkle mixture evenly on top of the batter.
08 - Bake for 45 to 55 minutes, or until a toothpick inserted in the center emerges with a few moist crumbs, avoiding marshmallow pockets.
09 - During the last 10 minutes of baking, gently press extra mini marshmallows and a few chocolate chips onto the top of the loaf if desired for decoration.
10 - Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
