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)
