After several comments on the photos I posted on Facebook and Twitter, I’m posting this recipe. PURE AWESOME!!
Blogger Deborah Harroun of Taste and Tell brings the outdoors in with this s’mores-inspired quick bread.
14 graham cracker squares
1 cup Gold Medal® all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
3/4 cup packed light brown sugar
1 cup milk
1 teaspoon vanilla
1/2 cup whipping cream
3/4 cup semisweet chocolate chips
1 to 2 tablespoons boiling water
1 cup marshmallow creme
1 graham cracker square, crushed
Heat oven to 350°F. Spray 9×5-inch loaf pan with cooking spray. In food processor or blender, place 14 graham cracker squares. Cover; process, using quick on-and-off motions, until finely crushed.
In medium bowl, mix graham cracker crumbs, flour, baking powder, baking soda and salt; set aside. In large bowl, beat oil and brown sugar with electric mixer on medium speed until combined, about 1 minute. Beat in eggs, one at a time, scraping side of bowl between additions. Beat in milk and vanilla. Add graham cracker mixture; stir just until combined (batter will be thin). Pour into loaf pan.
Bake about 1 hour or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely.
In small microwavable bowl, microwave whipping cream on High 1 minute 30 seconds. Add chocolate chips; let stand 2 minutes. Stir until smooth. Pour glaze over top of bread, allowing some to drip down sides.
In another small bowl, stir about 1 tablespoon of the boiling water into marshmallow creme until smooth. If glaze is too thick, stir in remaining boiling water. Pour marshmallow glaze over chocolate glaze. Sprinkle with crushed graham cracker.
Let glaze set before slicing.