Ingredients
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1 cup packed brown sugar
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1 cup granulated sugar
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4 large eggs
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1 cup vegetable oil (or melted butter for richer flavor)
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1 teaspoon vanilla extract
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1 1/2 cups all-purpose flour
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1 1/2 cups chopped pecans, toasted
Instructions
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Preheat oven to 325°F (163°C). Grease a 9×13-inch baking dish or two 9×5 loaf pans.
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In a large bowl, whisk together brown sugar, granulated sugar, eggs, oil, and vanilla until smooth.
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In another bowl, mix flour, baking powder, and salt.
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Add dry ingredients to wet and stir until just combined.
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Fold in chopped, toasted pecans.
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Pour batter into prepared pan(s) and smooth the top.
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Bake for 40–45 minutes (9×13 pan) or 50–55 minutes (loaf pans), or until golden and a toothpick comes out clean.
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Cool slightly before slicing. Serve warm, room temp, or cold—it’s good any way you cut it.
Notes
- Toast your pecans—this is non-negotiable for full flavor
- Swap oil for melted butter if you want a richer, more cake-like loaf
- Add a splash of bourbon for depth
- Top with a brown sugar glaze or drizzle of maple syrup
- Fold in white chocolate chips for a modern twist