Ingredients
Wet Ingredients
- ½ cup vegetable oil
- ½ cup melted butter
- 4 eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup brown sugar
- 1 cup granulated sugar
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 1 ½ cups self-rising flour
Add-ins
- 2 cups toasted pecans, chopped
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×13 inch baking dish with nonstick cooking spray and set it aside to get ready for the batter.
- Mix Wet Ingredients: In a large mixing bowl, combine the brown sugar, granulated sugar, vegetable oil, melted butter, eggs, and vanilla extract. Whisk the mixture until it becomes smooth and homogenous.
- Add Dry Ingredients: To your wet mixture, add the salt, cinnamon, and self-rising flour. Stir gently until all ingredients are fully combined without overmixing.
- Incorporate Pecans: Fold the chopped toasted pecans into the batter evenly to distribute the nuts throughout the bread.
- Pour Batter into Pan: Transfer the batter into the prepared baking dish, spreading it out evenly.
- Bake the Bread: Place the pan in the preheated oven and bake for 25-30 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
- Cool and Serve: Remove the bread from the oven and allow it to cool completely before slicing and serving for best texture and flavor.
- Store Leftovers: Keep any leftover bread in an airtight container at room temperature for up to 3 days to maintain freshness.
Notes
- Make sure to toast the pecans beforehand to enhance their flavor and crunch.
- Use self-rising flour as noted; if unavailable, substitute by mixing all-purpose flour with baking powder and a pinch of salt.
- Allow the bread to cool completely before slicing to avoid crumbling.
- This bread freezes well; wrap tightly and freeze for up to 2 months.
- For a less sweet version, reduce the granulated sugar to ¾ cup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
