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Chocolate Turtle Bread

When I got back from my travels earlier this year, Dustin made me a sweet breakfast. I wanted to return the favor when he got back from his mini trip to San Antonio, so I made him this chocolate turtle bread. Dustin and I are both crazy about turtles the animals and turtles the treats. Chocolate, caramel, and pecans— you can’t go wrong!

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This bread is actually on the pretty healthy side, as a way to compensate for all of the desserts I created before the move. There is no butter to be seen in this recipe, but instead I used fat-free yogurt, applesauce, and just a tablespoon of oil to give it a bit of fat.

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This bread is moist and tender, but retains its structure well when it’s cut, a difficult feat for many moist breads. Without the pecans and the addition of caramel on top, this is a great base for a healthy chocolate bread.

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I think Dustin enjoyed his surprise breakfast after his trip! :)

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Chocolate Turtle Bread

yields 1 9″x5″ loaf

  • 1 1/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon vanilla extract
  • 1 cup fat-free vanilla yogurt
  • 1 tablespoon canola oil
  • 2 tablespoons unsweetened applesauce
  • 1 cup granulated sugar
  • 1/2 cup semisweet chocolate chips
  • 1 cup toasted pecans, chopped, divided
  • 1/4 cup caramel sauce, warmed
  1. Preheat the oven to 350º. Spray a 9″x5″ baking pan with cooking spray.
  2. Sift flour, cocoa powder, baking powder, and salt together in a medium sized bowl.
  3. In a large bowl, combine the eggs, vanilla extract, yogurt, canola oil, applesauce, and sugar using a whisk.
  4. Slowly add the dry ingredients to the wet ingredients using a wooden spoon until barely combined (be sure not to overmix).
  5. Fold in the chocolate chips and 1/2 cup of toasted pecans.
  6. Pour into baking pan. Press remaining pecan pieces on top.
  7. Bake for 55-60 minutes or until a toothpick inserted into the center comes out cleanly.
  8. Cool on a wire cooling rack in the pan for at least an hour.  Carefully remove from pan.
  9. Drizzle warm caramel sauce over completely cooled bread.

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