Description
Indulgent Pecanbread is a Southern comfort dessert that combines the rich flavors of pecans, brown and granulated sugar, and a moist, tender crumb all baked to golden perfection. This sweet treat pairs wonderfully with whipped cream and vanilla ice cream, making it an unforgettable dessert experience for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- ½ teaspoon Salt
Wet Ingredients
- 1 cup Granulated Sugar
- 1 cup Brown Sugar
- 1 cup Vegetable Oil
- 2 Eggs
- 1 teaspoon Vanilla Extract
Add-ins and Toppings
- 1 cup Chopped Pecans
- Whipped Cream (for serving)
- Vanilla Ice Cream (for serving)
- Powdered Sugar (for dusting)
Instructions
- Preparation: Preheat your oven to 350°F (175°C) and prepare your baking dish by lightly greasing it or lining it with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together granulated sugar, brown sugar, vegetable oil, and eggs until the mixture is smooth and well combined, creating the base for your batter.
- Combine Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking powder, and salt. Stir these ingredients together until evenly mixed to ensure proper rising and flavor balance.
- Incorporate Dry into Wet: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender.
- Add Flavor and Nuts: Fold in the vanilla extract and chopped pecans carefully, distributing them evenly throughout the batter without deflating the mixture.
- Prepare for Baking: Spread the batter evenly into your prepared baking dish, smoothing the top for even baking and an attractive finish.
- Bake: Place the baking dish into the preheated oven and bake for 30-35 minutes, or until the top is golden-brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the pecanbread to cool completely in the pan before slicing. Serve warm or at room temperature, paired with whipped cream and vanilla ice cream, and dust with powdered sugar for an elegant touch.
Notes
- For a deeper flavor, you can substitute granulated sugar with more brown sugar or use coconut oil instead of vegetable oil.
- Toast the pecans before folding them in to intensify their nutty flavor.
- For gluten-free variation, substitute all-purpose flour with a gluten-free flour blend.
- Egg-free options include using flax eggs or applesauce as substitutes for the eggs.
- Ensure not to overmix the batter once the dry and wet ingredients are combined to keep the pecanbread light and tender.
