Cookies & Cups > Recipes > Breads > Southern Pecan Bread

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

Southern Pecan Bread

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


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!


  • 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


  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.


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.


  • Serving Size: 1 Square
  • Calories: 473
  • Sugar: 33.3 g
  • Sodium: 130.6 mg
  • Fat: 30.7 g
  • Carbohydrates: 46.8 g
  • Protein: 5.2 g
  • Cholesterol: 112.8 mg

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

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75 comments on “Southern Pecan Bread”

  1. I love this recipe. I have made it and as muffins. Bake at 375* for 15-20 minutes. Everyone asks for this recipe. So delicious and not overly sweet.

  2. 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!!!!

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

  4. 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.

  5. 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.

  6. Kathleen S. McGill

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

  7. Brenda Cooper

    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.

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

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

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

  9. Marc Quihuis

    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.

  10. I wonder if you could put some kind of icing on the top of this and I wonder what flavor would be best for this? I’m thinking Salted-Caramel or chocolate!?

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