Whole Wheat S’mores Bread
I’ve been dying to tell you about this bread.
Just couldn’t wait anymore.
It’s everything good about summer (i.e. a s’more) in loaf form. Freak out. I am.
Now it has pumpkin puree. And I know nothing says summer like pumpkin. Umm not. But pumpkin in baked goods works so well. Pumpkin should be year round.
If you’re anti-pumpkin, just remember…S’MORE!!
The s’more-ness definitely outweighs the pumpkin-ness. For sure. For sure.
I promise.
So there are so many great things with this bread. Specifically that you get to fill it with graham crackers. You could even spell out your name inside the bread in graham crackers. I don’t know how you would go about doing that, but let me know if you figure it out.
AND the whole bread is topped with marshmallows that you toast under your broiler. Be careful to not catch the entire thing on fire. There is the risk. But that makes this bread all the more exciting to make.
So right now I’m at my sister-in-law + brother-in-law’s house. I have an eating disorder conference in Dallas tomorrow I’m attending for work sooo it’s convenient that family lives close to the event. Andrew and his mom are driving up from Houston tomorrow to spend the rest of the weekend with us. It’ll be a weekend filled with deliciousness I AM SURE.
But I’m telling you all this to tell you that I’m using my brother-in-law’s hotspot for internet connection right now AND I’m trying to type this post fast so I don’t use up all his data.
So…bake a really chocolaty + graham cracker stuffed bread. CHECK.
Then top with marshmallows and put under your broiler until the marshmallow get all toasty.
Slice and serve.
This is definitely a thing to do before summer ends. Definitely.
Whole Wheat S'mores Bread
Yield: 1 loaf
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes (includes cooling time)
Total Time: 1 hour 30 minutes (includes cooling time)
Ingredients:
1 1/2 cups whole wheat pastry flour
1/2 cup special dark cocoa powder (I used Hershey's)
1/2 cup brown sugar, packed
1 teaspoon baking soda
1/2 teaspoon salt
1 cup pumpkin
1/2 cup milk
1/2 cup plain Greek yogurt
1/4 cup butter or coconut oil, melted
2 eggs
2/3 cups chocolate chips
9 graham crackers sheets
1/2 cup mini marshmallows
Directions:
Preheat oven to 350ºF. In a bowl, combine flour, cocoa, sugar, baking soda and salt. In a separate bowl, mix together pumpkin purée, milk, Greek yogurt, oil, and eggs. Pour wet into dry and stir until incorporated. Grease a loaf pan and pour in 1/4 of the chocolate batter. Then add a single layer of graham crackers and chocolate chips. Repeat layers with remaining batter, graham crackers and chocolate chips. I had four chocolate bread layers and 3 graham cracker + chocolate chip layers. Bake for 40-50 minutes, or until toothpick comes out mostly clean. Allow to cool (can place the bread in your freezer to speed up this process) before topping with marshmallows and placing under your oven broiler until marshmallows get toasty. Slice and serve.
