Its s’mores season! A time to chill fireside with friends, sharing stories and roasting marshmallows. But for some of us, especially us Floridians, its rainy season. So if you’re stuck inside because of hurricane Bernie, Donald, or Hilary, this s’mores bread will fool your taste buds into thinking you’re outside. With chocolatey graham cracker layers and a gooey marshmallow top, this bread is the perfect twist on an American classic.
- Prep Time:15 minutes
- Cook Time:1 hour 15 minutes
- Total Time:1 hour 30 minutes
- 1 1/2 cup pastry flour
- 1/2 cup cocoa powder
- 1/2 cup brown sugar, packed
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup milk
- 1/2 cup greek yogurt
- 1/4 cup butter, melted
- 2 eggs
- 2/3 cup chocolate chips
- 9 graham crackers
- 1/2 cup mini marshmallows
Preheat oven to 350°F and grease a loaf pan.
Combine all the dry ingredients: pastry flour, cocoa powder, brown sugar, baking soda, salt. Set aside.
In a large bowl mix together the pumpkin puree, milk, yogurt, butter, and eggs.
#SpoonTip: use whole milk dairy products for a more moist product.
Add the dry ingredients to the wet mixture and stir until combined.
Add 1/3 of the batter to a loaf pan and top with graham crackers and chocolate chips. Repeat 2-3 more times until the pan is filled.
Bake at 350°F for 40-50 minutes until the center is just set.
Once cool, top the bread with mini marshmallows. Put the bread back in the oven for 5 more minutes or until the marshmallows are golden brown.
Slice bread to reveal its chocolatey graham cracker layers. Serve and enjoy with a cold glass of milk.