Save A creative fusion loaf combining the cozy flavors of sweet potato pancakes, gooey smores, and savory cheddar cheese, baked into a moist muffin-style bread. Perfect for brunch or a decadent snack.
I first baked this loaf for a friends brunch and it was an instant hit. The combination of cheddar and smores is surprisingly addictive and the sweet potato keeps the crumb moist and satisfying.
Ingredients
- All-purpose flour: 2 cups
- Baking powder: 1 ½ tsp
- Baking soda: ½ tsp
- Ground cinnamon: ½ tsp
- Salt: ¼ tsp
- Cooked and mashed sweet potato (about 1 large): 1 cup
- Eggs: 2 large
- Packed light brown sugar: ⅔ cup
- Unsalted butter, melted: ½ cup
- Vanilla extract: 1 tsp
- Buttermilk: 1 cup
- Shredded sharp cheddar cheese: 1 cup
- Mini marshmallows: 1 cup (plus ⅓ cup for topping)
- Semi-sweet chocolate chips: ¾ cup (plus ¼ cup for topping)
- Graham cracker pieces: ¾ cup (about 6 whole crackers, broken into chunks, plus ¼ cup crumbs for topping)
Instructions
- Prepare loaf pan:
- Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper, leaving an overhang for easy removal.
- Mix dry ingredients:
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Combine wet ingredients:
- In a separate bowl, mix the mashed sweet potato, eggs, brown sugar, melted butter, vanilla, and buttermilk until smooth.
- Combine wet and dry:
- Add the wet ingredients to the dry ingredients. Stir until just combined. Do not overmix.
- Fold in mix-ins:
- Fold in the cheddar cheese, mini marshmallows, chocolate chips, and graham cracker pieces until evenly distributed.
- Fill pan and add toppings:
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with remaining mini marshmallows, chocolate chips, and graham cracker crumbs.
- Bake:
- Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (avoid marshmallow pockets).
- Cool:
- Let cool in the pan for 15 minutes, then use the parchment overhang to lift out and cool completely on a wire rack before slicing.
Save This loaf was the centerpiece at our family weekend brunch. Kids love picking out the melted chocolate and marshmallow pockets while the adults enjoy the unexpected cheddar twist.
Required Tools
9x5-inch loaf pan, mixing bowls, whisk, rubber spatula, parchment paper, wire rack
Allergen Information
Contains wheat (flour, graham crackers), milk (butter, buttermilk, cheese, chocolate, marshmallows), eggs, soy (chocolate and marshmallows may contain soy lecithin). Check all packaged ingredients for possible traces of nuts or other allergens.
Nutritional Information
Per serving: 320 calories, 12 g total fat, 48 g carbohydrates, 6 g protein
Save Serve thick slices warm for peak gooeyness. This loaf disappears fast at any brunch table.
Cooking Questions
- → Can I use a different cheese instead of cheddar?
Yes, Monterey Jack or your favorite mild cheese are good alternatives for a subtler flavor.
- → How do I achieve extra gooey marshmallow pockets?
Press extra marshmallows into the top halfway through baking for more gooeyness in each bite.
- → Is this loaf suitable for vegetarians?
Yes, it features vegetarian-friendly ingredients. Confirm marshmallow brand is gelatin-free if needed.
- → Can I make this loaf ahead of time?
Absolutely. Bake, cool completely, and wrap well. Enjoy within two days for freshest texture.
- → What drinks pair well with this loaf?
Coffee or hot cocoa complement the sweet and savory flavors perfectly for breakfast or snacks.
- → How do I store leftovers?
Store slices in an airtight container at room temperature for up to two days or refrigerate for longevity.