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