Rocky Road Bread

Earlier there was a commercial on TV for some cinnamon swirl raisin bread. It looked divine and I told my husband that I should make some. Being that he is not a fan of cinnamon he suggested I make chocolate chip bread. That is simple enough, I can handle that. Then I remembered about 10 minutes prior to that conversation I was talking about rocky road ice cream and how much I love it. I compromised with my husband and told him I would make some rocky road bread instead.

It sounded like a fun challenge to me. I'd just take a basic quick bread recipe add in some marshmallows, almonds and chocolate chips and call it a done deal. I decided that the Brethren cheese bread that I made a few weeks ago had a great texture and would be the perfect base for my new creation, minus the cheese, onion and dill of course.


Apparently this crazy idea of mine yielded some excellent bread. My husband could not stay away from it. I thought it was mighty tasty myself.

Rocky Road Bread
Adapted from this recipe for Brethren Cheese Bread

Ingredients
2 cups all purpose flour
2 teaspoons baking powder
2 tablespoons sugar
½ teaspoon salt
¼ cup butter or margarine
1 cup mini marshmallows
1/4 cup toasted almonds
¾ cup milk
1 egg, slightly beaten
1 cup chocolate chips, lightly dusted with flour

Directions
Preheat oven to 350 degrees. Grease well a 9x5x3” loaf pan.
Mix dry ingredients in a bowl and cut in butter until mixture resembles coarse crumbs. Stir in mini marshmallows and toasted almonds; mix well. Combine milk and beaten egg; pour into flour mixture and stir just to moisten. Fold in chocolate chips. Turn into prepared pan. Bake 40-45 minutes or until toothpick comes out clean. Let cool in pan 10 minutes and turn out onto wire rack to cool.