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.)
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2 cups pecans, finely chopped
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1½ cups self‑rising flour
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1 cup granulated sugar
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1 cup brown sugar
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1 cup vegetable oil
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4 large eggs, beaten
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1 teaspoon vanilla extract
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¼ teaspoon salt
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1 teaspoon ground cinnamon
Directions
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I start by preheating my oven to 350 °F (175 °C) and greasing a 9×13‑inch baking dish.
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In a large bowl, I mix the granulated sugar, brown sugar, beaten eggs, and vegetable oil until the mixture is smooth.
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Then, I stir in the self‑rising flour and salt just until combined.
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I add the vanilla extract and cinnamon, then gently fold in the chopped pecans.
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I pour the batter into the prepared dish and smooth the top.
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I bake it for 30–35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
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I let it cool in the pan for at least 15 minutes before slicing and serving.
Servings and timing
This recipe makes 12 servings.
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Prep time: 10 minutes
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Cook time: 30–35 minutes
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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.
Southern-Style Pecan Bread
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Breakfast / Snack / Dessert
- Method: One‑bowl mixing, baked in a dish
- Cuisine: Southern
- Diet: Vegetarian
Description
A moist, nutty pecan bread with the warm hint of cinnamon—Southern-style comfort in every slice.
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
Instructions
- Preheat oven to 350 °F (175 °C). Grease a 9×13‑inch baking dish.
- In a large bowl, mix granulated sugar, brown sugar, beaten eggs, and vegetable oil until smooth.
- Stir in self‑rising flour and salt until just combined.
- Add vanilla extract and ground cinnamon; gently fold in chopped pecans.
- Pour batter into prepared baking dish and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted in center comes out with just a few moist crumbs.
- Let 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.
- Feel free to swap pecans for walnuts or add chocolate chips, dried cranberries, or use coconut oil for different variations.
- To prevent over-browning while baking, tent the top loosely with foil partway through baking if needed.
- Store covered at room temperature for 2–3 days, in the fridge up to a week, or freeze slices wrapped for up to 2 months.
Nutrition
- Serving Size: 1 slice
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