Moist, rich, and packed with nutty goodness, this Southern-style pecan bread brings comfort in every bite. With a soft, buttery crumb and toasted pecans in every slice, it’s the kind of treat I love making for breakfast, dessert, or a cozy snack.
Why You’ll Love This Recipe
I love how this pecan bread comes together with pantry staples and no mixer required. It’s sweet but not overwhelming, and the chopped pecans give it a delicious crunch throughout. Whether I serve it warm with a cup of coffee or pack it up for a potluck, it always disappears fast. It’s also easy to tweak—perfect for different tastes and occasions.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
2 cups finely chopped pecans
-
1½ cups self‑rising flour
-
1 cup granulated sugar
-
1 cup brown sugar
-
1 cup vegetable oil
-
4 large eggs, beaten
-
1 teaspoon vanilla extract
-
¼ teaspoon salt
Directions
-
I start by preheating the oven to 350 °F (175 °C) and greasing a 9 × 13‑inch baking dish with butter or nonstick spray.
-
In a mixing bowl, I combine the granulated sugar, brown sugar, beaten eggs, and vegetable oil, stirring until fairly smooth.
-
Then I fold in the self‑rising flour and salt, mixing just until it all comes together.
-
I add the vanilla extract next and gently fold in the chopped pecans.
-
I pour the batter into the prepared dish and smooth the top lightly.
-
It bakes for 30–35 minutes, or until a toothpick inserted into the center comes out mostly clean.
-
I let it cool in the pan for at least 15 minutes before slicing and serving.
Servings and timing
This recipe yields about 12 slices.
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: 45 minutes
Variations
I like to get creative depending on what I have in the pantry. Swapping pecans with walnuts gives a different depth of flavor. I’ve added chocolate chips or dried cranberries for a sweeter touch, and sometimes I use coconut oil instead of vegetable oil for a hint of tropical flavor. If I want individual portions, I bake the batter in muffin tins for about 20–25 minutes instead.
Storage/Reheating
I usually keep the pecan bread covered at room temperature for 2–3 days. If I need to store it longer, I pop it in the fridge where it stays fresh for up to a week. For even longer storage, I wrap individual slices and freeze them—they reheat beautifully in the microwave or oven.
FAQs
How do I know when the pecan bread is fully baked?
I check by inserting a toothpick into the center. If it comes out mostly clean with a few moist crumbs, it’s done.
Can I use all-purpose flour instead of self-rising flour?
Yes, I just mix 1½ cups of all-purpose flour with 1½ teaspoons of baking powder and ½ teaspoon of salt as a substitute.
Can I reduce the sugar in the recipe?
I’ve reduced the sugar slightly in the past without ruining the texture, but I try not to cut it by more than ¼ cup to keep the moistness.
Can I add spices like cinnamon or nutmeg?
Absolutely—I like to add a teaspoon of cinnamon sometimes for a cozy, spiced version.
How do I serve this pecan bread?
It’s perfect warm or at room temperature. I like it plain, but a pat of butter or a drizzle of honey also goes great on top.
Conclusion
Southern-style pecan bread is one of those timeless recipes I come back to again and again. It’s easy, versatile, and packed with flavor. Whether I make it for breakfast, dessert, or a holiday spread, it always brings a touch of homemade comfort to the table.
Print
Southern-Style Pecan Bread
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Bread / Quick Bread
- Method: Baked
- Cuisine: Southern American
- Diet: Vegetarian
Description
Moist, buttery Southern-style pecan bread—rich, nutty, and irresistibly comforting.
Ingredients
- 2 cups finely chopped pecans
- 1½ cups self‑rising flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs, beaten
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat oven to 350 °F (175 °C) and grease a 9 × 13‑inch baking dish with butter or nonstick spray.
- In a bowl, combine granulated sugar, brown sugar, beaten eggs, and vegetable oil—stir until fairly smooth.
- Fold in self‑rising flour and salt, mixing just until combined.
- Add vanilla extract, then gently fold in the chopped pecans.
- Pour batter into the prepared dish, smoothing the top lightly.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Allow to cool in the pan for at least 15 minutes before slicing and serving.
Notes
- If you don’t have self‑rising flour, use 1½ cups all‑purpose flour mixed with 1½ teaspoons baking powder and ½ teaspoon salt.
- Store at room temperature covered for 2–3 days, in the fridge up to a week, or freeze individual slices for up to 2 months.
- Variations: swap pecans with walnuts, add chocolate chips, cranberries, or use coconut oil instead of vegetable oil. Bake in muffin tins (20–25 minutes) for snack‑sized portions.
Nutrition
- Serving Size: 1 slice (approximate)
