Southern Pecan Bread

Southern Pecan Bread

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 RECIPES

With butter.

Southern 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!

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!

Enjoy!

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Southern Pecan Bread

Southern Pecan Bread

  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: serves 12
  • Category: Bread

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

  1. Preheat oven to 350°F. Line a 9×13 baking dish with foil or parchment paper. Coat lightly 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.

26 Responses

  1. Cynthia Berquist

    Reading Cookies & Cups just brightens my day, I live in Colorado and wonder if I have to make high altitude changes to your recipes? Any suggestions or thoughts?

    1. Onalee

      We lived in Denver for 35 years. I was told when we moved there by a neighbor that if I always cut any low altitude recipe with leavening ingredients, cut the leavening ingredients in half. (as in Baking soda, baking powder etc… That is how I adjusted all my baked recipes with great results! We now live in the Rocky Mountains of Idaho, at even a higher altitude than Denver. I still bake all the time and adjust all my baked goods with that suggestion from long ago.

    1. Shelly

      I use salted butter unless I specify otherwise, but it’s a personal preference. If you are sensitive to salt, you can certainly use unsalted. And nope, I did not toast the nuts, although you certainly could!

    1. Shelly

      If you don’t have self rising flour, here is the equivalent: 1 cup self rising flour = 1 cup all purpose flour = 1 1/2 teaspoons baking powder + 1/2 teaspoon kosher salt.

      1. Dianna

        The recipe calls for one and one half cups self rising flour but your substitution only says 1 cup of AP flour plus the additions… is that correct or is it suppose to be 1 1/2 cups AP flour?

        1. Shelly

          I listed how to sub all purpose for self rising in a universal way. So in this recipe 1 1/2 cups self rising flour would equal 1 1/2 cups all purpose + 2 1/4 teaspoons baking powder + 3/4 teaspoon salt. Does that make sense?

          1. Dianna

            Yes, that makes sense….BUT if you use this formula and add in 3/4 tsp. salt do you still add the 1/2 tsp. salt in the original recipe???

          2. Shelly

            Yes, I do, only because when I use the self rising flour (which includes salt) I like a little extra salt. If you are at all concerned about the salt content, I recommend not using the extra salt, or decreasing it to 1/4 teaspoon. You can always add more to the batter if you feel like it needs it.

    1. Shelly

      You can use the whisk attachment, just make sure you don’t over mix! The whisk attachment adds a little more air into the batter, so just be mindful of that. It will be fine though!

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