To rise for
Chow Down On These
Totes Delish
Smooth & Refreshing
Get Baked On
Cream Of The Crop
Can't Get Enough
Frozen Treats
Oh My
Other Sweets!
Sweet E's
Worth Eating Out At
a food blog by erin
more about me contact me
wafoodie on foodgawker
wafoodie on tastespotting
Follow on Bloglovin

Get recipes in your inbox!


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!


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.


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.


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


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.



It's lonely around here...

Get in on the conversation