Ingredients:
Two cups of finely chopped pecans
Self-rising flour, 1½ cups
One cup of sugar granules
One cup of brown sugar
One cup of vegetable oil
Four big eggs, beaten
One teaspoon of vanilla extract
¼ cup honey and ¼ teaspoon salt
Two tablespoons of melted butter
Instructions:
Get the oven ready:
Set the oven temperature to 175°C (350°F). Apply butter or nonstick spray to a 9 x 13-inch baking dish to grease it.
Mix Wet Ingredients: Put the granulated sugar, brown sugar, beaten eggs, and vegetable oil in a big mixing basin. Mix thoroughly.
Add the Dry Ingredients: Stir in the salt and self-rising flour gradually until just incorporated. Don’t mix too much.
Add Flavors: Until uniformly distributed, stir in the honey, melted butter, and vanilla extract.
Fold in nuts: Make sure the chopped nuts are uniformly distributed throughout the batter by gently folding them in.
Bake: Evenly distribute the batter after pouring it into the baking dish. A toothpick inserted in the center should come out mainly clean after 30 to 35 minutes of baking in a preheated oven.
Cool and Serve: Before slicing and serving, let the pecanbread cool in the dish for at least fifteen minutes. Savor its deep, nutty taste!
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