Sweet loaf blends chocolate, marshmallow, graham, cinnamon, and crunchy pretzel for breakfast or dessert delight.
# Components:
→ 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 (for topping)
16 - 2 tablespoons light brown sugar (for topping)
17 - 1/2 teaspoon ground cinnamon (for topping)
# Directions:
01 - Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a large bowl, whisk together the flour, graham cracker crumbs, granulated sugar, baking powder, baking soda, salt, and cinnamon until well integrated.
03 - In a separate mixing bowl, whisk the eggs, whole milk, vegetable oil, and vanilla extract until fully emulsified.
04 - Pour the wet mixture into the dry mixture, stirring gently with a spatula until just combined; avoid overmixing for optimal loaf texture.
05 - Fold in the mini marshmallows, chocolate chips, and 2/3 cup of the crushed pretzels until evenly distributed throughout the batter.
06 - Pour the prepared batter into the lined loaf pan and smooth the surface using a spatula.
07 - In a small bowl, combine the melted butter, brown sugar, cinnamon, and remaining 1/3 cup crushed pretzels. Distribute mixture evenly over the top of the batter.
08 - Bake for 45 to 55 minutes, or until a toothpick inserted into the center yields a few moist crumbs but not uncooked batter, avoiding marshmallow pockets.
09 - During the final 10 minutes of baking, lightly press additional mini marshmallows and a few chocolate chips onto the surface for decorative effect.
10 - Allow loaf to cool in pan for 15 minutes. Transfer gently to a wire rack and cool completely before slicing for best texture.
