Southern Pecan Bread

1½ cups light brown sugar

½ cup granulated sugar

1¼ cup butter, melted

4 eggs, lightly beaten

1 tsp. vanilla

½ tsp. kosher salt

1½ cups self-rising flour

1½ cups chopped pecans

Preheat oven to 350°F. Line a 9×13 baking dish with foil or parchment paper. Coat lightly with nonstick spray and set aside.

Combine both the sugars and butter, mixing on low until combined. Add in the eggs, vanilla, and salt and turn the mixer up to medium speed and mix for 1 minute until smooth.

Mix in the flour until just combined. Fold in the pecans.

Transfer mixture to your prepared pan and bake for 35-40 minutes, or until the center is just set and the edges are lightly golden.

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 = 1½ tsp. baking powder + ½ tsp. kosher salt.

This recipe can be found here.