Chopped Pecans (2 cups): Toasted pecans add a nutty crunch that elevates every bite.
Self-Rising Flour (1 1/2 cups): The base ingredient ensures the bread rises perfectly.
Brown Sugar (1 cup): Brings a deep, molasses-like sweetness.
White Granulated Sugar (1 cup): Adds a touch of lighter, clean sweetness.
Vegetable Oil (1 cup): Keeps the bread moist and tender.
Large Eggs (4): Provide structure and richness.
Vanilla Extract (1 tsp): Enhances the overall flavor profile.
Salt (1/4 tsp): Balances the sweetness, bringing out the flavor of the other ingredients.
Instructions
Preparation
Preheat the Oven: Set your oven to 350°F and grease a 9×13-inch baking dish to prevent sticking.
Mix the Wet Ingredients: In a large mixing bowl, combine the brown sugar, white sugar, vegetable oil, and eggs. Whisk until the mixture is smooth and creamy.
Add Vanilla: Stir in the vanilla extract for an aromatic touch.
Combining the Dry Ingredients
Incorporate the Dry Ingredients: Gradually add the self-rising flour and salt into the wet mixture. Stir gently until just combined. Overmixing can lead to a denser bread.
Fold in the Pecans: Gently fold the toasted pecans into the batter, ensuring they are evenly distributed.
Baking
Pour the Batter: Spread the batter evenly into the prepared baking dish.
Bake: Place the dish in the preheated oven and bake for 30-35 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean.
Cooling and Serving
Cool: Allow the bread to cool for 10 minutes before slicing into squares.
Serve: Enjoy warm or at room temperature. This bread pairs beautifully with a scoop of vanilla ice cream.
