Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.Toast the Pecans (Optional):
Spread the chopped pecans on a baking sheet and toast them in the preheating oven for 5-7 minutes, or until fragrant. Let them cool slightly before using.Mix the Dry Ingredients:
In a large mixing bowl, whisk together the self-rising flour, granulated sugar, and brown sugar. If you don’t have self-rising flour, use 1 1/2 cups all-purpose flour + 2 1/4 teaspoons baking powder + 3/4 teaspoon salt.Combine Wet Ingredients:
In a separate bowl, whisk together the vegetable oil, buttermilk, and beaten eggs until well combined.Make the Batter:
Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the chopped pecans, reserving a small handful for topping if desired.Bake:
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the reserved pecans on top if desired. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it loosely with aluminum foil.Cool:
Let the bread cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.Serve:
Slice and enjoy! This bread is delicious on its own or with a smear of butter. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Tips:
For extra richness, add 1 teaspoon vanilla extract to the wet ingredients.
If you love a glaze, drizzle the cooled bread with a simple powdered sugar glaze (mix 1 cup powdered sugar with 2-3 tablespoons milk or buttermilk).
This bread freezes well! Wrap it tightly in plastic wrap and store it in the freezer for up to 2 months.
Enjoy this Southern-inspired treat! 🥜🍞
