Soft loaf infused with sweet potato, cheddar, marshmallow, chocolate, and graham cracker flavors.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 and 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 1 cup cooked and mashed sweet potato (about 1 large)
07 - 2 large eggs
08 - 2/3 cup packed light brown sugar
09 - 1/2 cup unsalted butter, melted
10 - 1 teaspoon vanilla extract
11 - 1 cup buttermilk
→ Mix-Ins
12 - 1 cup shredded sharp cheddar cheese
13 - 1 cup mini marshmallows
14 - 3/4 cup semi-sweet chocolate chips
15 - 3/4 cup graham cracker pieces (about 6 whole crackers, broken into chunks)
→ Topping
16 - 1/3 cup mini marshmallows
17 - 1/4 cup chocolate chips
18 - 1/4 cup graham cracker crumbs
# Directions:
01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment, leaving overhang on sides for easy removal.
02 - In a large mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt.
03 - In a separate bowl, thoroughly blend the mashed sweet potato, eggs, light brown sugar, melted butter, vanilla extract, and buttermilk until mixture is smooth.
04 - Add the wet mixture to the dry ingredients and gently stir with a rubber spatula until just combined. Avoid overmixing.
05 - Fold in shredded cheddar cheese, mini marshmallows, chocolate chips, and graham cracker pieces until evenly distributed through the batter.
06 - Transfer batter to prepared pan and smooth the top with spatula. Evenly sprinkle topping of mini marshmallows, chocolate chips, and graham cracker crumbs.
07 - Bake for 45 to 55 minutes, or until a toothpick inserted into center emerges with a few moist crumbs (be sure to avoid marshmallow pockets when testing).
08 - Allow bread to cool in pan for 15 minutes. Use parchment overhang to lift out, then cool completely on a wire rack before slicing.
