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Ingredients:
2 cups pecans, finely chopped
1 1/2 cups self-rising flour
1 cup granulated sugar
1 cup brown sugar, packed
1 cup vegetable oil
4 large eggs, beaten
1 teaspoon vanilla extract
1/4 teaspoon salt
Directions:
Prepare the Oven and Baking Dish:
Preheat your oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
Mix the Wet Ingredients:
In a large bowl, use a wooden spoon to stir together the granulated sugar, brown sugar, beaten eggs, and vegetable oil until fully combined.
Incorporate the Dry Ingredients:
Stir in the self-rising flour and salt until the mixture is well incorporated.
Mix in the vanilla extract, then fold in the finely chopped pecans.
Bake the Pecanbread:
Pour the batter into the greased baking dish, spreading it evenly.
Place the dish in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out mostly clean.
Cool and Serve:
Remove the dish from the oven and allow it to cool for at least 15 minutes before slicing.
Serve warm or at room temperature.
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