This bread is every s'mores lover’s dream. It’s full of chocolate, marshmallows, and graham crackers. It also features hints of pumpkin puree and pumpkin spice which makes this bread perfect for fall. If you have a sweet tooth, you’re going to love this rich chocolatey bread.
As the weather cools down a bit I like to visit the mountains and while I’m in the mountains, one of my favorite activities is making s'mores. The combination of chocolate, marshmallow, and graham crackers is my favorite. While it’s a treat for any time of the year, I especially like to enjoy it when it gets cold. When I’m not in the mountains, I love to make this bread because it brings back all of those flavors plus some.
Tips and Tricks before the bread is baked
There are many things that are important about baking, it’s a science and one wrong move could mean a disaster of a recipe. I have recently received a kitchenmaid mixer and one thing I’ve found is how easy it is to place all the ingredients in the bowl and start mixing away. I highly suggest not doing this because you could risk over mixing the batter.
Alternatively, it’s important to mix the dry ingredients separate from the wet ingredients and then combining them together. If you’re using a mixer, try not to over mix. Stir until well combined.
The ingredients that make the s'mores bread so special are the graham cracker, marshmallows, and chocolate. These are really the star of the show, I mean haven’t you seen the name? You don’t want to mix these in you need to fold them in. There’s a difference.
When you fold, you should be taking a spatula or some kind of spoon and folding the ingredients in by flipping the batter over them only a couple of times to disperse throughout but not totally incorporating them into the batter. Doing this will make a big difference.
I also wanted to make a note about the graham crackers. If you have a meat mallet I suggest you use that to crush the cracker into smaller pieces. Alternatively you could use your hand, a can of food, or a mixer. You will inevitably end up with very small pieces and that’s okay. Feel free to incorporate the small sand-like pieces into the batter, leaving the larger chunks for the top of the bread.
Baking the s'mores bread
Before you add all of the ingredients to a bread pan, you need to first grease the bread pan to ensure that your bread won’t stick. There’s nothing worse than getting bread out of the bread pan and half of it sticking to pan. Instead of having a nice bread, you’ll have a deconstructed bread.
We bake this bread on 350 degrees for one hour. It’s very possible your bread won’t be done cooking all the way at one hour. If that happens, continue to cook for an additional 10 minutes. You can check the doneness with a toothpick or a fork. If it’s still not done and it appears that the outside is getting too brown you can place foil over top and continue to cook.
Storing the S'mores Bread
Once this is baked, I like to let it sit on a rack and cool almost completely before removing it from the pan otherwise it will stick. Once it’s been removed from the pan I let it sit on the rack until completely cooled. You don’t want to store it any sooner.
As far as a rule of thumb on how long you can leave it out, I typically notice a difference in texture after about 4 days. After this, the bread typically starts to dry out but it is still fine to eat. When this happens, feel free to pop it in the microwave for around 10-15 seconds to warm it slightly. It is SO good when it’s warm. The chocolate starts to soften, and more flavor comes out. In lieu of a fire, I think you’re going to love this rich, delicious, chocolatey s'mores bread.
Rich Chocolatey Pumpkin S'mores Bread
- 1 1/2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs lightly beaten
- 1 15 oz can of pure pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin spice
- 1 cup milk chocolate chips
- 1 cup crushed graham crackers
- 1 cup mini marshmallows
- Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan. In a large bowl stir together the first five ingredients (through salt)
- In a second bowl add the next 6 ingredients (through vanilla extract) and mix well. Add these ingredients to the flour mixture and mix but don’t over-mix. Fold in 1/2 cup of the chocolate chips, graham crackers, and marshmallows.
- Transfer the batter into the greased loaf pan. Sprinkle the remaining 1/2 cup of chocolate chips, graham crackers, and marshmallows evenly over the top of the batter
- Bake for 1 hour or until a toothpick goes out clean. If needed, cover the top with foil and bake for another 10 minutes if needed. When the bread is done, place the pan on a cooling rack to cool. Remove from the pan and place on a cooling rack to finish cooling completely.