Introduction

There’s something irresistibly cozy about pecan pie bread. It’s like your favorite slice of pecan pie and a soft, buttery loaf of cake had a dessert baby. Sweet, rich, and packed with crunchy pecans, this treat walks the delicious line between dessert and breakfast bread. Whether you’re planning a holiday brunch, a Sunday side dish, or a quick sweet snack, pecan pie bread is your golden ticket.

In this guide, we’ll dig into its backstory, walk through the ingredients, show you how to bake it to perfection, and even explore tasty twists and storage tips. Let’s start where every good story begins — at the very roots.

Ingredients Breakdown for Pecan Pie Bread

Here’s a breakdown of the key ingredients that make pecan pie bread rich, gooey, and full of nutty goodness:

🟤 Brown Sugar (1½ cups)

Adds a deep, molasses-like flavor and keeps the bread moist. You can use dark brown sugar for a stronger caramel taste.

⚪ Granulated Sugar (½ cup)

Balances the sweetness and helps create a golden, lightly crisp crust. Pairs perfectly with brown sugar for flavor and texture.

🧈 Melted Butter (1¼ cups)

Brings richness and a soft crumb. Always melt and slightly cool the butter before adding it to avoid curdling the eggs.

🥚 Eggs (4 large, lightly beaten)

Hold everything together and add body to the batter. Room temperature eggs mix more evenly and help the bread rise properly.

🍦 Pure Vanilla Extract (1 teaspoon)

Boosts all the sweet, nutty notes with a warm aroma. For a fancier twist, vanilla bean paste adds depth and visual appeal.

🧂 Kosher Salt (½ teaspoon)

Don’t skip this! It sharpens and balances the sweet flavors while enhancing the buttery taste.

🌾 Self-Rising Flour (1½ cups)

No need to measure leavening separately — this flour already contains baking powder and salt.
If you don’t have it, make your own: 1½ cups all-purpose flour + 2¼ teaspoons baking powder + ¾ teaspoon salt.
Need a reference? Check out this guide.

🌰 Chopped Pecans (1½ cups)

The heart of this bread. Use fresh pecans for best flavor. Toast them lightly to bring out their buttery crunch. Chopped pecans distribute well, but pecan halves give it that rustic look.

**Step-by-Step Pecan Pie Bread Recipe**

Ready to bring this sweet, nutty Southern favorite to life? The beauty of pecan pie bread is that it’s simple, quick, and delivers big on flavor. Here’s how to make it step by step — no fancy skills required.

🧁 What You’ll Need

1½ cups light brown sugar
½ cup granulated sugar
1¼ cups melted butter
4 large eggs, lightly beaten
1 teaspoon pure vanilla extract
½ teaspoon kosher salt
1½ cups self-rising flour
1½ cups chopped pecans

🍳 Let’s Bake

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper and spray it lightly with nonstick cooking spray.
Combine the sugars and butter in a large mixing bowl. Stir until smooth and well blended. The mixture should look glossy and slightly thick.
Add in the eggs, one at a time, followed by the vanilla and salt. Stir until the batter is silky and uniform.
Mix in the flour just until combined. Don’t overmix — stop once no dry streaks remain. This helps keep the texture soft and tender.
Fold in the chopped pecans using a spatula or wooden spoon. Make sure they’re evenly distributed so every bite gets that delicious crunch.
Spread the batter evenly into the prepared baking dish. Smooth the top with the spatula.
Bake for 30–35 minutes, or until the center is set and the edges are golden brown. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.
Cool completely in the pan before cutting into squares or bars. The flavor deepens as it cools — it’s even better the next day!

Storage, Reheating & Freezing Tips for Pecan Pie Bread

Baked a batch of pecan pie bread and trying not to eat it all in one sitting? We get it. The good news is — this sweet, nutty loaf stores like a dream and even tastes better the next day. Whether you’re saving leftovers or prepping ahead for a party, here’s how to keep every slice fresh, soft, and delicious.

How to Store Pecan Pie Bread

At room temperature: Store your cooled pecan pie bread in an airtight container for up to 3 days. Keep it in a cool, dry place, away from direct sunlight.
In the fridge: If your kitchen runs warm or humid, you can refrigerate it. Wrap tightly in plastic wrap or store in a sealed container to prevent drying out. Bring to room temp before serving for the best texture.

Reheating Tips

Microwave: Heat slices for 10–15 seconds to soften them up and bring back that just-baked feel.
Oven: Warm in a 300°F oven for 5–7 minutes to revive crisp edges and toasty pecans.

Can You Freeze Pecan Pie Bread?

Absolutely! Here’s how:

Freeze for up to 3 months.

Wrap individual slices in parchment or wax paper.

Frequently Asked Questions About Pecan Pie Bread

Got questions about making, storing, or serving pecan pie bread? You’re not alone! Here are some of the most common ones answered clearly, so you can bake with confidence.

Is pecan pie bread a dessert or a side dish?

Great question — honestly, it’s both! While it’s sweet enough to serve as dessert, pecan pie bread is also amazing as a side dish for holiday dinners, brunch spreads, or even with a hot cup of coffee in the morning. Its rich, buttery flavor makes it super versatile.

Can I make pecan pie bread without self-rising flour?

Yes, you can! If you don’t have self-rising flour on hand, you can make your own using all-purpose flour. Just mix 1 cup of all-purpose flour with 1½ teaspoons of baking powder and ½ teaspoon of salt. It works just as well.

How do I know when pecan pie bread is fully baked?

Check that the center is set and the edges are golden brown. A toothpick inserted in the middle should come out with a few moist crumbs — not raw batter. Overbaking can dry it out, so keep a close eye toward the end of the baking time.

Can I freeze pecan pie bread?

Absolutely! Wrap slices individually and store in a freezer-safe container for up to 3 months. Thaw at room temperature or reheat in the oven for best results.