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 made this loaf for a weekend family breakfast, and it was instantly a hit. Everyone loved how the pretzels added crunch while gooey marshmallow pockets created a fun surprise in each slice.
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
- Large eggs: 2
- 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.
- Mix 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.
- Combine batter:
- Pour wet ingredients into dry ingredients and gently mix until just combined (do not overmix).
- Add mix-ins:
- 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.
- Make 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).
- Add decoration:
- In the last 10 minutes of baking, gently press additional mini marshmallows and a few chocolate chips on top for decoration, if desired.
- Cool:
- Cool loaf in pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Save Cutting into the loaf together is always a special moment—everyone races to get the first gooey marshmallow slice!
Required Tools
9x5-inch loaf pan, mixing bowls, whisk, rubber spatula, measuring cups and spoons, parchment paper, wire rack
Allergen Information
Contains wheat (gluten), eggs, dairy, and soy (in chocolate chips). Contains pretzels (may contain traces of peanuts or tree nuts depending on brand). Contains marshmallows (may contain gelatin).
Nutritional Information
Calories: 325, Total Fat: 11 g, Carbohydrates: 52 g, Protein: 5 g (per slice, based on 10 slices)
Save Enjoy warm for maximum gooeyness or lightly toasted for extra crunch. Every bite brings classic campfire flavor home.
Recipe FAQ
- → Can I substitute dark chocolate for semisweet chips?
Yes, dark chocolate chips can replace semisweet for a richer taste in the loaf.
- → How should I store the loaf?
Place cooled slices in an airtight container at room temperature for up to 3 days.
- → Can I make this loaf without pretzels?
You may omit pretzels or use crushed nuts if preferred, but the loaf will lose its salty crunch.
- → Is this loaf suitable for vegetarians?
Yes, but check marshmallow brands for gelatin if stricter vegetarian options are needed.
- → How do I achieve extra gooey texture?
Drizzle the cooled loaf with melted chocolate, or add additional marshmallows in the last baking minutes.
- → What is the best way to serve it?
Slice and enjoy warm or lightly toasted to enhance both gooey and crunchy elements.