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.
The first time I made this smores cinnamon pretzel muffin loaf, my kitchen smelled like a nostalgic campfire treat. Cutting into that golden-brown loaf and seeing the gooey marshmallow pockets always makes this recipe extra special for weekend baking.
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): 2 tbsp (28 g) for topping
- Light brown sugar: 2 tbsp (25 g) for topping
- Ground cinnamon: 1/2 tsp for topping
Instructions
- Prepare pan:
- Preheat oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
- Dry ingredients:
- In a large bowl, whisk together flour, graham cracker crumbs, granulated sugar, baking powder, baking soda, salt, and cinnamon.
- 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).
- Fold in mix-ins:
- Fold in mini marshmallows, chocolate chips, and 2/3 cup of the crushed pretzels.
- Fill pan:
- Pour batter into prepared loaf pan and smooth the top.
- Make topping:
- 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 loaf:
- Cool loaf in pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Save This loaf is a big hit at family movie night. Everyone loves pulling apart a warm slice and finding extra chocolate chips or gooey marshmallow surprises inside as we chat around the table.
Required Tools
Mixing bowls, whisk, measuring cups and spoons, rubber spatula, parchment paper, 9x5-inch loaf pan, wire rack.
Allergen Information
Contains wheat (gluten), eggs, dairy, soy (chocolate chips), and gelatin (marshmallows). Pretzels may contain nut traces depending on brand. Check all ingredient labels carefully.
Nutritional Information
Each slice (based on 10 slices) has 325 calories, 11 g total fat, 52 g carbohydrates, and 5 g protein.
Save Serve this loaf slightly warm to delight in the gooey filling and crunchy topping. It makes an indulgent treat any time of day!
Recipe FAQ
- → Can I substitute dark chocolate chips?
Yes, dark chocolate chips provide a deeper, richer flavor and work well in place of semisweet chips.
- → How do I store leftovers?
Keep the loaf in an airtight container at room temperature for up to three days to maintain freshness.
- → Is it necessary to use pretzels?
Pretzels add a salty crunch, but you can omit them or replace with chopped nuts if preferred.
- → How can I make it extra gooey?
Drizzle melted chocolate over the cooled loaf or add more marshmallows before the final bake for extra gooeyness.
- → What makes this loaf suitable for breakfast or dessert?
The rich combination of chocolate, marshmallow, cinnamon, and pretzel offers a satisfying treat anytime.
- → Are there any common allergens?
This loaf contains wheat, eggs, dairy, soy, and pretzels; always review ingredient labels for safety.