Southern Pecan Bread

Southern Pecan Bread is completely indescribable! Super buttery, sweet and loaded with pecans. Serve it with your morning coffee or as a totally addictive BBQ or holiday side dish everyone will love! Guaranteed to be a new family favorite!

Are you a pecan fan? Make sure to try my delicious Pecan Pie too!
Southern Pecan Bread

Meet Your New Favorite Side Dish: Southern Pecan Bread

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 Pecan Bread 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.

With butter.

Southern Pecan Bread

What Is Pecan Bread?

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!

How to Make Southern Pecan Bread

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.

Southern Pecan Bread

Spread the batter into a lined 9×13 pan…

Southern Pecan Bread

…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.

Southern Pecan Bread

This one is pretty much guaranteed to be a requested recipe from friends and family!

Looking For More Side Dish Ideas? Here Are A Few of My Favorites:

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Southern Pecan Bread

  • Author: Shelly
  • Prep Time Prep Time: 10 minutes
  • Cook Time Cook Time: 30 minutes
  • Total Time Total Time: 40 minutes
  • Yield Yield: serves 12 1x
  • Category Category: Bread
  • Method Method: Oven
  • Cuisine Cuisine: Side Dish

Description:

Southern Pecan Bread is completely indescribable! Super buttery, sweet and loaded with pecans. Serve it with your morning coffee or as a totally addictive Thanksgiving side dish everyone will love! Guaranteed to be a new family favorite!


Scale

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

  1. Preheat oven to 350°F. Line a 9×13 baking dish with parchment paper. Coat generously with nonstick spray and set aside.
  2. 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.
  3. Turn mixer to low and mix in the flour until just combined. Fold in the pecans.
  4. 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.
  5. 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.

Nutrition Information:

1 Square
473
33.3 g
130.6 mg
30.7 g
46.8 g
5.2 g
112.8 mg

Keywords: southern pecan bread, easy pecan bread recipe, best pecan bread, thanksgiving sides, thanksgiving side dish

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Glenda
Apr 2, 2022 11:51 am

I just made this and it is so awesome! I did miss read the recipe and used 3 sticks of butter, baked it in a non stick coated pan, used Pam spay in it, baked for 30 minutes and used a toothpick to make sure the center was done and it is awesome!!!! Thank you for sharing this recipe!!!!

Molly
Mar 29, 2022 2:26 pm

Why does mine keep falling in the middle? The edges are brown and crispy but the middle is loose and always falls while cooling.

Katrina
May 2, 2022 8:36 pm
Reply to  Molly

Mine did also, so I left it in the oven for longer than the recipe suggested

Pam
Mar 19, 2022 9:54 pm

Just made this today and misread the recipe. Instead of using 1 1/4 c. of melted butter I used 1 1/2 sticks of melted butter. It turned out great. Always struggle getting the middle done without burning the edges. I think it would have been worse with the amount of butter the recipe calls for.

Dan Coudret
Jan 17, 2022 7:56 pm

I made this for mom. She loved it. I’m not sure if my oven runs hot but next time I will bake it for 25 minutes. I made a cream frosting for mom and I just added butter for me. Great with coffee! Thank you for sharing.

Kathleen S. McGill
Dec 30, 2021 9:19 pm

I too am wondering why using self rising flour and not all purpose plus baking powder and salt.

Sheryl Cox
Dec 19, 2021 12:18 pm

Can this be frozen?

Sheryl Cox
Dec 19, 2021 9:53 am

Can this be made in advance and frozen?

Brenda Cooper
Apr 20, 2021 3:57 pm

I have made this re ioe several times. My family and friends love it. I use splenda instead of granulated sugar and I cook it in mini loaf pans. It make 4 mini loaves of bread. Love this bread.

Elisa
Nov 20, 2020 4:47 pm

Silly question, but why even have self rising flour and not just say AP + baking powder like in most recipes?

Jenn
Nov 18, 2020 9:06 pm

Can’ t wait to make this … question my sister is gluten free… could I use gluten free flour?

P Abrams
Nov 8, 2020 5:40 pm

I used a 9×13 pan and it turned out great.

Loniel
Oct 31, 2020 8:35 pm

I only used half cup of brown sugar, and a half cup of white sugar…. came out great

Trish
Sep 19, 2020 1:02 am

Mine was perfect around the edges but the middle was raw. Is this because I used a glass pan?

Luke Smith
Jan 25, 2021 3:11 pm
Reply to  Trish

I used a class pan and mine turned out well, but my bread was a bit thinner than it should have been

Cindy
Aug 15, 2021 4:40 pm
Reply to  Trish

So did mine. Soupy in the middle, glass pan. Followed directions to the ‘T’. Wasted a lot of ingredients.

Katrina
May 2, 2022 8:37 pm
Reply to  Trish

I left mine longer because It looked raw in the middle at 30 & 35 minutes.

Sally
Jun 25, 2020 6:03 pm

I made a very simple sticky maple syrup drizzle for the top and it was so good

Marc Quihuis
Apr 5, 2020 2:34 pm

Hi there, I have all the ingredients but just realized I don’t have a 9×13 pan. Have you tried using loaf pans or muffin pans by chance? Self quarantine here so don’t want to go to the store if I don’t need to.

Loniel
Oct 31, 2020 8:36 pm
Reply to  Marc Quihuis

I used a loaf pan, and it was fine.

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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