Ingredients:
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 2 cups pecans, finely chopped
- 1 cup all-purpose flour
- 1 cup self-rising flour
- 1 teaspoon vanilla extract
Instructions:
- Preheat oven to 325°F (165°C). Grease and flour two standard loaf pans.
- In a large bowl, whisk together granulated sugar, brown sugar, and vegetable oil until well combined.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- Gradually fold in all-purpose flour and self-rising flour until just combined. Do not overmix.
- Gently fold in chopped pecans.
- Divide batter evenly between prepared loaf pans.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Allow loaves to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Serving Suggestions
- Serve plain or with a light dusting of powdered sugar.
- Delicious with coffee or tea.
- Can be sliced and lightly toasted with butter.
Storage
- Store tightly wrapped at room temperature for up to 3 days.
- Refrigerate for up to 1 week.
- Freeze for up to 3 months.