Southern Pecan Bread is completely indescribable! Super buttery and sweet, loaded with pecans. Serve it alongside BBQ or with your morning coffee! Guaranteed to be a new family favorite!
Oh friendssssssss. I am so so sorry I’ve been holding out on you for so long with this recipe. It’s a recipe that I’m sure has been around the internet and at church potlucks for years, but doesn’t seem to be well known…at least in my little bubble of life. So I am going to assume you have never had it, or heard of it too…k?
This recipe is 100% no joke. Like SO FREAKING GOOD. The crazy thing is that while it’s probably, mostly a dessert, my favorite way to enjoy it is as a side dish. Example: whenever you would serve corn bread, serve Southern Pecan Bread instead and watch people’s heads explode. No lie, it will happen.
With BBQ Chicken? Serve it. With coffee? Serve it. With Thanksgiving dinner? SERVE.ITTTTT.
MY OTHER RECIPESWith butter.
It’s a crazy combo of an ultra soft cookie, but also kind of like a bread. I don’t know how to describe it, but I have a feeling you will love it as much as I do!
The recipe is very easy, and I like to make it the night before I’m serving it because it just gets better when it sits overnight. The flavors and texture seem to really have time to get to know each other as it sits and cools. Just cut it before you’re ready to serve!
The batter is sweet, and certainly if you have a nut allergy this is a recipe to stay away from. I know I will get asked if you can sub in chocolate chips for the nuts…and while you can, the savoriness of the nuts really balance out the sweetness.
Spread the batter into a lined 9×13 pan…
…and bake it until it’s golden at the edges and set in the middle. Like I said before, it needs to cool before you slice it up.
This one is pretty much guaranteed to be a requested recipe from friends and family!
Enjoy!
Description
Southern Pecan Bread is completely indescribable! Super buttery and sweet, loaded with pecans. Serve it alongside BBQ or with your morning coffee! Guaranteed to be a new family favorite!
Ingredients
- 1 1/2 cups light brown sugar
- 1/2 cup granulated sugar
- 1 1/4 cup butter, melted
- 4 eggs, lightly beaten
- 1 teaspoon vanilla
- 1/2 teaspoon kosher salt
- 1 1/2 cups self-rising flour
- 1 1/2 cups chopped pecans
Instructions
- Preheat oven to 350°F. Line a 9×13 baking dish with foil or parchment paper. Coat lightly with nonstick spray and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment combine both the sugars and butter, mixing on low until combined. Add in the eggs, vanilla, and salt and turn mixer up to medium speed and mix for 1 minute until smooth.
- Turn mixer to low and mix in the flour until just combined. Fold in the pecans.
- Transfer mixture to your prepared pan and bake for 30-35 minutes, or until the center is just set and the edges are lightly golden.
- Cool completely in the pan, and then cut into squares.
Notes
Store, airtight at room temperature for up to 3 days.
If you don’t have self rising flour: 1 cup self rising flour = 1 cup all purpose flour = 1 1/2 teaspoons baking powder + 1/2 teaspoon kosher salt.
