S’mores Bread
S’mores Bread brings all the gooey, chocolatey, marshmallow-filled goodness of the classic campfire treat into a soft, sliceable quick bread.
This recipe blends graham crackers, rich cocoa, gooey marshmallows, and melty chocolate chips to create a comforting quick bread that is simple to make.
We’re excited to share this recipe that is both easy to prepare and a real crowd-pleaser. The marshmallow frosting on top makes this an irresistible dessert that’s perfect for sharing.
S’mores Bread Recipe Highlights
- No yeast required, making this a quick and easy bread
- Minimal ingredients that keep things simple
- A comfortable and homey flavor profile
- Perfect for family treats and gatherings
- A reliable recipe that brings everyone together
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
GRAHAM CRACKERS – These bring the classic s’mores flavor and add a bit of crunch. A layer at the bottom gives the bread a subtle crispness, while broken pieces in the batter provide texture. The final sprinkle on top completes the s’mores effect.
FLOUR – All-purpose flour gives structure to the bread while keeping it soft. It balances the moisture from the buttermilk and melted butter, preventing the bread from becoming too dense.
SUGARS – Brown sugar adds moisture and a deep, caramel-like sweetness that enhances the chocolate. The molasses in brown sugar also helps keep the bread soft. Powdered sugar in the frosting ensures a smooth, creamy finish without making it grainy.
COCOA POWDER – This is what gives the bread its deep chocolate flavor. A good-quality unsweetened cocoa powder works best. Dutch-process cocoa will make the bread even richer, while natural cocoa gives a more classic chocolate taste.
LEAVENING AGENTS – Baking powder and baking soda work together to help the bread rise while keeping it soft and tender. The baking soda reacts with the buttermilk, creating air pockets that make the bread light rather than dense.
BUTTER – Melted butter adds richness and moisture to the bread while making it easy to mix. In the frosting, softened butter creates a smooth and creamy texture that balances the sweetness of the marshmallow.
BUTTERMILK – The acidity in buttermilk works with the leavening agents to create a soft, tender texture. It also adds a subtle tang, preventing the bread from tasting overly sweet. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to regular milk and letting it sit for 5 minutes.
EGGS – These bind the ingredients together, giving the bread structure while keeping the crumb soft. They also help trap air in the batter, making the bread rise properly.
VANILLA – Brings warmth and depth to both the bread and frosting. A good-quality vanilla extract makes a difference, enhancing the chocolate and balancing the sweetness of the marshmallow frosting.
CHOCOLATE CHIPS – Semisweet chocolate chips are the best choice because they add just the right balance of sweetness without overpowering the rich cocoa base. If you prefer a sweeter bite, milk chocolate chips work well. Dark chocolate chips will create a more intense chocolate flavor. You can also use chopped chocolate bars for larger, melty pockets of chocolate.
MARSHMALLOWS – This recipe uses marshmallows in two ways: mini marshmallows mixed into the batter and marshmallow creme in the frosting. The mini marshmallows melt into the bread, creating gooey pockets of sweetness, while the marshmallow creme makes the frosting light, fluffy, and extra smooth. Using mini marshmallows instead of large ones ensures they distribute evenly throughout the batter without sinking to the bottom.
How To Make S’mores Bread
Please check the printable recipe card below for more detailed instructions.
- Line the bread pan with parchment paper and a layer of graham crackers.
- Mix the dry ingredients in one bowl and the wet ingredients in another, then stir them together until just combined.
- Fold in graham crackers, chocolate chips, and mini marshmallows.
- Pour the batter into the pan and bake at 350º Fahrenheit for 60 minutes. Let cool.
- Beat butter, marshmallow creme, and vanilla, then mix in powdered sugar until smooth.
- Frost the cooled bread.
- Top with marshmallows, chocolate chips, and graham cracker pieces before slicing and serving.
Leftovers and Storage
STORE – Keep the S’mores Bread covered at room temperature for up to 4 days. If your kitchen is warm, refrigerate it to keep the frosting fresh.
FREEZE – Wrap slices or the whole loaf tightly in plastic wrap, then store in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before serving.
REHEAT – If you want a warm, gooey slice, microwave it for 10-15 seconds until the chocolate and marshmallows soften.
MAKE AHEAD – Bake the bread a day in advance and frost just before serving for the freshest flavor and texture. You can also make the frosting ahead and store it in the fridge for up to 3 days.
More Easy and Delicious Quick Breads
Serving Suggestions
GLASS OF MILK – This is the easiest way to enjoy a slice of S’mores Bread, and it works every time. The cool, creamy texture of milk balances the rich chocolate and gooey marshmallows, keeping each bite from feeling too heavy. If you love dunking cookies in milk, try dipping a slice of this bread—it’s just as good.
HOT COCOA – If you’re the type to go all in on chocolate, a warm cup of hot cocoa makes this bread even more of a treat. The deep cocoa flavors in the bread pair perfectly with the creamy, slightly sweet drink. Add a few extra marshmallows on top to double down on that s’mores experience.
COFFEE OR ESPRESSO – The slight bitterness of coffee is exactly what you need to keep this sweet, chocolate-filled bread from feeling too rich. A hot espresso shot cuts through the sweetness even more, making this a great choice for anyone who loves balancing sweet treats with a strong, bold drink.
VANILLA ICE CREAM – Turning this bread into a full-on dessert is as simple as adding a scoop of vanilla ice cream. The cold, creamy texture melts into the warm slices, giving you a mix of soft chocolate bread, melty ice cream, and a little crunch from the graham crackers. If you love warm brownies with ice cream, you’ll love this too.
Recipe Success Tips
DO NOT OVERMIX – Stir the batter until just combined, even if there are a few lumps. Overmixing activates the gluten in the flour, making the bread dense instead of soft and tender. A light hand is key to keeping the texture just right.
CHECK FOR DONENESS – Use a toothpick to test the center of the bread. If it comes out with just a few moist crumbs, it’s done. If there’s wet batter, bake for another 5 minutes and check again. Because of the melted chocolate and marshmallows, some areas may look gooey even when fully baked—so focus on the center of the loaf when testing.
COOL BEFORE FROSTING – It’s tempting to frost right away, but the marshmallow frosting will melt if the bread is even slightly warm. Let the S’mores Bread cool completely on a wire rack before adding the frosting, or you’ll end up with a sticky mess instead of a fluffy topping.
ADD TEXTURE – For the best s’mores flavor, leave some of the graham crackers in bigger chunks instead of crushing them into crumbs. This gives the bread that classic s’mores crunch in every bite. You can also press a few extra chocolate chips into the top of the batter before baking for more melty chocolate in each slice.
Commonly Asked Questions
Can I use regular milk instead of buttermilk?
Yes, buttermilk adds acidity that helps with texture and rise. If you do not have buttermilk, mix one tablespoon of lemon juice or vinegar with one cup of milk and let it sit for five minutes before using.
Can I use large marshmallows instead of mini marshmallows?
Mini marshmallows work best because they melt evenly throughout the bread. Large marshmallows do not distribute as well and can create big, uneven pockets of melted sugar.
Can I make a S’mores Bread without the marshmallow frosting?
Yes, the bread is delicious on its own, but the frosting adds extra sweetness and a true s’mores flavor. If you prefer less sweetness, you can skip the frosting or add a light dusting of powdered sugar instead.
Can I use a different type of chocolate?
Yes, you can swap semisweet chocolate chips for milk or dark chocolate depending on your preference. Milk chocolate will make it sweeter, while dark chocolate adds a more intense cocoa flavor.
More Easy and Bread Recipes
S’mores Bread
Ingredients
Quick Bread Batter
- 8-9 graham cracker rectangle shaped, around 1 sleeve, divided
- 2 cups all-purpose flour
- 1 cup brown sugar packed
- 1 ½ teaspoons baking powder
- ⅔ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter unsalted, melted
- 2 large eggs
- 1 tablespoon vanilla extract
- ⅓ cup hot water
- 1 cup buttermilk
- 1 cup semisweet chocolate chips divided
- 1 cup mini marshmallows divided
Marshmallow Frosting
- ⅓ cup butter unsalted, softened
- 3 ½ ounces marshmallow creme
- ½ teaspoon vanilla extract
- ½ cup powdered sugar
Instructions
Batter
- Preheat your oven to 350º Fahrenheit. Spray your bread pan with a thin layer of cooking spray. Line the pan with parchment paper leaving some overhang for easier removal.
- Line the bottom of the pan with a single layer of graham crackers.
- Mix the flour, brown sugar, baking powder, cocoa powder, baking soda and salt in a large bowl. Set aside.
- Whisk the melted butter, eggs, vanilla extract, hot water, and buttermilk in a separate bowl. Pour the buttermilk mixture into the flour mixture and stir until just combined. The batter might be a little lumpy.
- Break apart the remaining graham crackers. Set a few aside for the topping and add the remainder to the bowl. Fold ¾ cup chocolate chips and ¾ cup marshmallows into the batter.
- Bake for 1 hour. Use a toothpick to check for doneness.* Cool in the pan for 10 minutes before removing to a cooling rack to cool completely.
Frosting
- Beat the softened butter in a medium mixing bowl on high speed until smooth, about 2 minutes. Add the marshmallow creme and vanilla extract and beat on high until smooth and fluffy, about 1 minute.
- Add the powdered sugar and continue to beat on high until the marshmallow frosting is smooth.
- Spread the marshmallow frosting over the cooled bread. Top with the remaining marshmallows, chocolate chips, and graham cracker pieces. Slice and serve immediately.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.