Name: Southern-Style Pecan Bread
Prep time: PT-489187H46M20S
Cook time: PT-489187H46M20S
Total time: PT-489187H46M20S
Cuisine: Southern
Ingredients: 2 cups pecans, finely chopped; 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; 1 teaspoon ground cinnamon

A moist, nutty pecan bread with the warm hint of cinnamon—Southern-style comfort in every slice. This easy, one-bowl recipe comes together in no time and fills my kitchen with the irresistible aroma of toasted pecans and spice. Perfect as a sweet snack, a cozy breakfast treat, or even a simple dessert.

Why I Love This Recipe

I love how this bread brings together rich, buttery pecans and the warm flavor of cinnamon in a soft, moist texture that feels like a hug from the South. It’s a true comfort bake—simple, fuss-free, and crowd-pleasing. I only need one bowl and a few pantry staples, and I’m rewarded with a loaf that tastes like it came straight from Grandma’s kitchen. Whether I serve it warm with a pat of butter or just as-is, it never disappoints.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups pecans, finely chopped
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
1 teaspoon ground cinnamon

Directions

I start by preheating my oven to 350 °F (175 °C) and greasing a 9×13‑inch baking dish.
In a large bowl, I mix the granulated sugar, brown sugar, beaten eggs, and vegetable oil until the mixture is smooth.
Then, I stir in the self‑rising flour and salt just until combined.
I add the vanilla extract and cinnamon, then gently fold in the chopped pecans.
I pour the batter into the prepared dish and smooth the top.
I bake it for 30–35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
I let it cool in the pan for at least 15 minutes before slicing and serving.

Servings and timing

This recipe makes 12 servings.

Prep time: 10 minutes
Cook time: 30–35 minutes
Total time: 45 minutes

Variations

I sometimes swap out the pecans for walnuts when I’m craving something slightly different. For a festive twist, I mix in chocolate chips or dried cranberries. When I want a tropical flavor, I use coconut oil instead of vegetable oil. And if I don’t have self-rising flour on hand, I mix 1½ cups all-purpose flour with 1½ teaspoons baking powder and ½ teaspoon salt.

Storage/Reheating

I keep the bread covered at room temperature for up to 2–3 days. If I want it to last longer, I store it in the fridge for up to a week. For longer storage, I slice and freeze individual pieces—wrapped well—for up to 2 months. When I’m ready to eat, I just thaw and reheat in the microwave or oven until warm.

FAQs

What if I don’t have self-rising flour?

I just use 1½ cups all-purpose flour mixed with 1½ teaspoons baking powder and ½ teaspoon salt—it works beautifully.

Can I make this bread in a loaf pan?

Yes, but I keep in mind that the baking time may need to be increased by 10–15 minutes. I just test with a toothpick for doneness.

How do I keep the top from over-browning?

If I notice it browning too quickly, I loosely tent the top with foil partway through baking.

Can I make this recipe gluten-free?

Absolutely. I use a 1:1 gluten-free flour blend with added leavening (or add baking powder/salt as needed) and keep everything else the same.

Is this bread more of a dessert or breakfast?

I think it’s both! It’s sweet enough to be a dessert but pairs so well with morning coffee that I also enjoy it for breakfast.

Conclusion

This Southern-style pecan bread is one of my go-to comfort bakes. It’s easy, delicious, and endlessly customizable. Whether I’m serving it at brunch, gifting it to friends, or simply enjoying a slice on a quiet afternoon, it always brings a bit of warmth and nostalgia to my day.