Rocky Road Bread: Chocolate Chips, Marshmallows and Almonds, Oh My!

Kate Donahue | Food Babbles
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Everything you love about Rocky Road ice cream in bread form. Toasted and buttered, we bet it's your new favorite snack.

Chocolate Chip Bread Photo

I have a confession to make. I am an ice cream addict. I'm a serious fiend for the stuff, like standing in my kitchen with a spoon, eating right out of the container addict. I've never met a sundae I didn't like and there must always be toppings. Fudge, nuts, cherries, whipped cream… Yes! Yes! Yes!

When it comes to picking a favorite flavor, that's a toughie because well, I cannot think of even one flavor I don't care for. I can tell you if I needed to create a "Top 5" list, Rocky Road ice cream would definitely be in there.

Chocolate Chip Bread Picture

Nothing better than chocolate ice cream swimming with more chocolate, marshmallows and almonds. It's kind of like having those ice cream toppings already in my ice cream all ready to go.

So I got to thinking the other day and before I knew it I had come up with the lovely little loaf that is Rocky Road ice cream in bread form. This moist little cake-y loaf is packed with toasted almonds, dark chocolate and marshmallows scattered throughout that melt as they bake, leaving gooey little pockets of sweet goodness for you.

I don't think I'll be trading in my ice cream addiction any time soon, but this bread definitely gave me a quick fix for my sweet tooth.

Looking for more ways to indulge your chocolate craving? Why not make this Mrs. Field's Chocolate Chip Cookie Recipe too?

    8 Servings


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons sour cream
  • 1/4 cup slivered almonds
  • 1 cup miniature marshmallows
  • 1 cup chocolate


  1. Preheat oven to 325°F. Prepare a 9x5-inch loaf pan by spraying with a nonstick baking spray which contains flour.
  2. In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
  3. In a large bowl, beat together butter and sugar until light and fluffy. Add the eggs, one at a time mixing after each addition. Add the vanilla with the last egg.
  4. Mix in the flour mixture and sour cream, just until evenly moistened. Gently fold in the almonds, marshmallows and chocolate chips.
  5. Spread batter into prepared pan and bake in preheated oven for 55-60 minutes or until a tester inserted in the center of the loaf comes out clean.
  6. Move to a wire rack and cool in pan for 30 minutes then turn loaf out onto wire rack and cool completely.

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Rating: 3.0 / 5.0 (34 Votes)
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Kate Donahue

About Kate

Kate babbles about all things food on her own blog, Food Babbles, and about feeding her girls the best way. Here on Food Fanatic, she wows us with her commitment to homemade, fresh baking, week after week.

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This looks fantastically amazing. I must make.


I just made this recipe and it came out delicious. Thank you =) One thing, the middle of the bread collapsed after I left it cooling. Why is that?


Okay, Kate. Now I need you to make quick bread from MY favorite ice cream flavor - Pecan Praline!

Brooklyn farm girl

oh my is right! these look fantastic!