Description

This Southern-style pecanbread is rich, buttery, and packed with nutty flavor. Made with buttermilk and brown sugar, it’s soft, moist, and slightly crisp around the edges. A perfect treat for breakfast, brunch, or dessert — and it comes together fast in one bowl!

Ingredients

1 cup granulated sugar
1 cup packed light brown sugar
1 cup buttermilk
1 cup vegetable oil
4 large eggs
2 cups self-rising flour
1 teaspoon vanilla extract

1 1/2 cups chopped pecans

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Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.

In a large bowl, whisk together the granulated sugar, brown sugar, buttermilk, oil, and eggs until smooth.

Add the self-rising flour and stir until just combined.

Fold in the vanilla extract and chopped pecans.

Pour the batter into the prepared baking dish and spread evenly.

Bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Let cool slightly before slicing and serving.

Notes

For extra crunch, sprinkle a few chopped pecans on top before baking.

You can swap self-rising flour for a mix of all-purpose flour + baking powder + salt (1 cup self-rising = 1 cup all-purpose + 1½ tsp baking powder + ¼ tsp salt).

Store in an airtight container at room temperature for up to 4 days.