Description
A moist and richly flavored Southern quick bread packed with buttery pecans and a tender buttermilk crumb—perfect for breakfast, dessert, or a comforting snack.
Ingredients
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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 (light or dark)
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1 cup vegetable oil
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½ cup buttermilk
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4 large eggs, beaten
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1 teaspoon vanilla extract
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¼ teaspoon salt
(Optional: Toast pecans beforehand for added depth.)
Instructions
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Preheat oven to 350 °F (175 °C). Grease a 9×13‑inch baking dish (or loaf pan).
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In a large bowl, whisk together eggs, granulated sugar, brown sugar, vegetable oil, buttermilk, and vanilla until smooth.
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Gradually stir in self‑rising flour and salt, mixing just until combined.
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Fold in chopped pecans evenly.
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Pour batter into prepared pan, smoothing top.
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Bake 30–35 minutes (9×13 pan) or 50–60 minutes (loaf pan) until a toothpick comes out clean.
- Let cool in pan ~10–15 minutes, then transfer to wire rack. Slice and serve warm or at room temperature.
Notes
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Do not overmix once flour is added to keep the bread tender.
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For richer flavor, replace part of the oil with melted butter.
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Substitute applesauce for oil (half or full) for a lighter version.
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Swapping a loaf pan for a 9×13 dish changes baking time (longer for loaf).
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Store in an airtight container: 3 days at room temp, up to 1 week refrigerated, or freeze for 2–3 months.
- Turn it into a muffin variation—bake at 350 °F for 18–22 minutes.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread, Dessert
- Method: Baking
- Cuisine: Southern, American