A rich, buttery Southern-style loaf that’s more decadent than cake and more satisfying than pie. This 9×13-inch pecan bread is studded with two full cups of toasted pecans and sweetened with both granulated and brown sugar for deep caramel notes. With a tender crumb from oil or melted butter and a hint of vanilla, it bakes up golden and fragrant—perfect for holidays, potlucks, or anytime you want to taste the soul of the South.
Why You’ll Love This Recipe
This isn’t just another nut bread—it’s a celebration in every bite. Inspired by Southern church suppers and family reunions, this version skips the loaf pan for a larger, shareable slab that’s easy to slice and serve. The double dose of sugar creates a moist, almost fudgy texture, while the generous amount of pecans delivers crunch and nutty richness in every forkful.
Perfect for:
- Holiday gatherings and Thanksgiving desserts
- Fans of carrot cake, banana nut bread, or pecan pie
- Make-ahead treats (it stays fresh for days!)
- Gifting wrapped in parchment and twine
“I made this for my book club,” said one home cook. “They said it tasted like ‘pecan pie had a baby with yellow cake’!”
Ingredients
For the Sweet Base
- 1 cup (200g) granulated sugar
- 1 cup (200g) packed light brown sugar (dark brown works too)
- 1 cup (240ml) vegetable oil (or melted unsalted butter for richer flavor)
- 4 large eggs, room temperature
- 1 tsp pure vanilla extract
For the Dry Mix
- 1½ cups (180g) all-purpose flour, spooned & leveled
- 2 tsp baking powder
- ½ tsp salt
For Crunch & Flavor
- 2 cups (200g) chopped pecans, lightly toasted (divided if topping desired)
Optional Upgrades:
- ½ tsp cinnamon or nutmeg for warmth
- ¼ cup sour cream or Greek yogurt for extra moisture
- A sprinkle of turbinado sugar on top before baking for sparkle
Step-by-Step Instructions
1. Preheat Oven & Prep Pan
- Preheat oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish with butter or nonstick spray, or line with parchment paper for easy removal.
2. Mix Wet Ingredients
In a large bowl:
- Whisk together granulated sugar, brown sugar, oil (or melted butter), and eggs until smooth, creamy, and well blended (~1–2 mins).
- Stir in vanilla extract.
3. Combine Dry Ingredients
In a separate bowl:
- Whisk together flour, baking powder, and saltuntil no lumps remain.
4. Combine & Fold Gently
- Gradually add dry ingredients to wet, stirring gently with a spatula just until combined.
- Do not overmix—this keeps the crumb tender.
5. Fold in Pecans
- Add chopped pecans and fold in until evenly distributed.
6. Pour & Bake
- Transfer batter to prepared pan. Smooth the top with an offset spatula.
- Optional: Sprinkle with extra chopped pecans or coarse sugar.
- Bake 30–35 minutes, until:
- Top is deep golden brown
- A toothpick inserted in center comes out clean (a few moist crumbs are fine)
- Edges pull slightly away from the pan
7. Cool & Serve
- Let cool completely in the pan on a wire rack (~1 hour).
- Slice into squares with a sharp knife.
Serve:
- At room temperature or slightly warmed
- With a pat of butter or alongside coffee, tea, or milk
You Must Know
- Toast the pecans —deepens flavor and adds crunch.
- Don’t overmix —gluten development = tough bread.
- Cool before slicing —warm bread may crumble.
- Tastes better the next day! Flavors deepen and texture firms up.
- Freezer-friendly —cool completely and freeze up to 3 months.
Storage Tips
- Store cooled bread in an airtight container at room temperature for up to 4 days, or in the fridge for up to 1 week.
- Wrap tightly and refrigerate for longer freshness.
- Freeze whole or sliced: Wrap in plastic + foil; thaw at room temp before serving.
Ingredient Substitutions
Serving Suggestions
- Serve family-style on a wooden board with butter.
- Great for potlucks—bring the whole loaf!
- Double the batch and freeze half for future comfort.
- Pack in lunchboxes (reheat safely).
Cultural Context
Rooted in Southern American farmhouse baking and holiday traditions, this recipe celebrates how simple ingredients—sugar, nuts, butter, and eggs—can become something deeply satisfying. Found at harvest tables, creative kitchens, and seasonal celebrations alike, it honors the joy of turning abundance into art.
Pro Tips
- Double the recipe? Yes—perfect for gifting. Bake two cakes.
- Want more spice? Add nutmeg, allspice, or cardamom to the dry mix.
- Make ahead: Batter can rest 30 mins before baking—flavors meld.
- Label your dish: People will ask for the recipe.
- Say “ready?” before serving —it’s part of the ritual.
Frequently Asked Questions
Q: Can I use canned pecans?
A: Not typically canned—but pre-chopped or vacuum-sealed work fine.
Q: Why did my bread sink in the middle?
A: Likely underbaked or too much liquid. Ensure full cooking time and measure accurately.
Q: Is this gluten-free?
A: Only if using certified GF flour blend.
Q: Can I make muffins instead?
A: Absolutely! Fill lined tins ¾ full. Bake at 350°F for 18–22 mins.
Q: Can I air fry leftovers?
A: Not the whole loaf—but reheat slices at 350°F for 6–8 mins.
Allergy Information
Contains: dairy (if using butter), eggs, tree nuts (pecans), wheat.
Gluten-free option: Use certified GF flour.
Nut-free: Not safe for nut allergies.
Always check labels—especially on processed sugars and oils.
Nutrition Facts (Per Serving – Approximate)
Based on 12 servings
- Calories: 380
- Fat: 24g
- Saturated Fat: 5g
- Carbohydrates: 40g
- Fiber: 2g
- Sugar: 28g
- Protein: 4g
- Sodium: 280mg
Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.
This bread doesn’t shout. It emerges golden from the oven, fragrant and inviting, saying everything a great treat should: “Slice me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with pecan, passion, and someone who says, “Let’s make it together.”