Ingredients
½ cup butter, melted
2 cups granulated sugar
2 large eggs
1 tablespoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup vegetable oil
1½ cups chopped pecans
Instructions
Preheat oven to 325°F (165°C).
Grease and flour a 9×5-inch loaf pan.
In a large bowl, whisk melted butter and sugar until smooth.
Add eggs and vanilla, whisk until creamy.
Stir in vegetable oil.
In another bowl, mix flour, baking powder, and salt.
Add dry ingredients to wet ingredients and mix just until combined (don’t overmix).
Fold in chopped pecans.
Pour batter into prepared pan. Sprinkle a few extra pecans on top if you like.
Bake 60–70 minutes, until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10–15 minutes, then remove and cool completely on a rack.
Tips
For extra flavor, lightly toast the pecans before mixing them in.
This bread gets even better the next day — wrap tightly and store at room temperature.
Serve warm with a little butter or cream cheese