Ingredients
Equipment
Method
- Preheat oven to 350°F. Grease or line a 9x13-inch baking pan with parchment paper.
- In a large mixing bowl, combine sugar, brown sugar, vegetable oil, and eggs. Whisk until smooth and well-blended.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring just until combined.
- Stir in the vanilla extract.
- Fold in the chopped pecans, distributing them evenly throughout the batter.
- Spread the batter evenly into the prepared pan.
- Bake for 30-35 minutes, or until golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Allow to cool completely before cutting into squares.
Notes
For the best results, use fresh pecans and consider toasting them lightly before adding to the batter to enhance their nutty flavor. The pecanbread can be stored at room temperature for several days and freezes well. You can substitute regular vanilla extract for non-alcoholic vanilla, and experiment with additions like cinnamon and nutmeg for an autumn variation. Serve warm or at room temperature with ice cream, caramel sauce, or honey for dessert, or with fresh fruit and Greek yogurt for breakfast.