Chocolate Pecan Twist Bread {VEGAN}

Those who know me also know that I love everything that is sweet or bready. Naturally, I gravitated towards making this brioche-like twist bread. My inspiration came from KLARASLIFE’s Blueberry Twist Bread recipe, I just wanted something a little bit more chocolate-y.

For visual learners like myself, I also filmed a 4 minute video that describes the 4 hour long journey of making this recipe. It is linked below. I hope that you enjoy!



For the dough:

  • 450g of flour (I used all-purpose)
  • 1 pack of active dry yeast
  • 3 tbsp of sugar (I used granulated cane sugar)
  • 200ml of oat milk, lukewarm (you can use any plant milk)
  • 45-50g of vegan butter, softened (you can also use coconut oil for a healthier recipe)

For the filling:

  • 70g of vegan butter (or coconut oil)
  • 150g of dark chocolate
  • 2 tbsp of  icing sugar
  • 2 tbsp of cocoa powder
  • 1/2-3/4 cup of chopped pecans


  1. Add 4 tbsp of lukewarm milk to the active dry yeast and the sugar. Stir to combine. Let it rest for 15 minutes.
  2. Add the milk mixture, the rest of the milk, and the butter (or coconut oil) to the flour—knead the dough for 8 minutes.
  3. Cover and rest in a warm spot for 1 hour. While it is resting, make the chocolate spread.
  4. Melt the vegan butter (or coconut oil) with the dark chocolate (I used a bain-marie, but you can also microwave them together).
  5. Add the icing sugar and cocoa powder to the melted chocolate/butter mixture. If it becomes too thick, add a splash of plant milk.
  6. After resting for 1 hour, punch out the dough onto a floured surface. Roll into a rectangle.
  7. Spread the chocolate mixture on the rectangle dough and add the chopped pecans.
  8. Roll the dough on the longest side (making a log), and cut it down the middle.
  9. Take the two pieces and twist them to make a braid, then roll it until it becomes a loaf.
  10. Butter a cake pan, place the twisted loaf inside, cover, and let it rest for 40 minutes.
  11. Preheat the oven to 360 F.
  12. After resting for 40 minutes, place the bread on the middle rack and bake for 50 minutes.




Published by

Patricia Roca

Why is life worth living? That’s a very good question. Well, there are certain things I guess that make it worthwhile. Like what? Okay, for me, I would say, dogs, post cards, cafés, hats (especially berets), Paris, stationary, soy lattes, Les Miserables, string lights, and barrettes.

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