Description
Sweet Pecan Bread is a moist, rich, and flavorful quick bread that combines the sweetness of sugar with the nutty crunch of finely chopped pecans. Perfect for breakfast, brunch, or an anytime snack, this easy-to-make bread uses simple ingredients and baked to golden perfection for a soft and tender crumb.
Ingredients
Scale
Dry Ingredients
- 1½ cups self-rising flour
Sugars
- 1 cup granulated sugar
- 1 cup brown sugar, packed
Wet Ingredients
- 4 large eggs, beaten
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
Add-ins
- 2 cups pecans, finely chopped
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to ensure the bread does not stick.
- Mix Wet Ingredients: In a large mixing bowl, combine granulated sugar, brown sugar, beaten eggs, and vegetable oil. Stir the mixture until it is smooth and well blended.
- Add Dry Ingredients: Gradually add the self-rising flour to the wet mixture, stirring gently until just combined. Then stir in the vanilla extract evenly, taking care not to overmix the batter to preserve the bread’s tender texture.
- Fold in Pecans: Gently fold the finely chopped pecans into the batter, making sure they are evenly distributed without overworking the mixture.
- Bake: Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for 30-35 minutes or until the top turns golden brown and a toothpick inserted into the center comes out clean.
- Cool & Serve: Remove the bread from the oven and allow it to cool in the pan for at least 15 minutes before slicing. Serve warm or at room temperature.
Notes
- Using self-rising flour eliminates the need for extra baking powder or soda.
- Ensure the eggs are beaten well for a uniform batter.
- Do not overmix the batter once flour and vanilla are added to avoid a dense bread.
- The pecans add a delightful crunch; you can toast them lightly before folding for extra flavor.
- Allow the bread to cool to help it set and slice cleanly.
- Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
