1. Prepare the oven
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line the bottom with parchment paper for easier removal.
2. Mix the wet ingredients
In a large bowl, whisk together the melted butter, sugar, eggs, vanilla extract, and vegetable oil until smooth and well combined.
3. Add the dry ingredients
In another bowl, combine the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, stirring just until no dry streaks remain.
4. Fold in the pecans
Gently fold in the chopped pecans, making sure they’re evenly distributed throughout the batter.
5. Fill the pan
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle a few additional pecans over the surface for an extra crunchy topping.
6. Bake
Bake for approximately 50–60 minutes, or until the top is golden brown and a toothpick inserted near the center comes out with a few moist crumbs.
7. Cool
Let the bread cool in the pan for about 15–20 minutes. Carefully remove it and transfer it to a wire rack to cool completely before slicing.
8. Serve
Slice into thick pieces and serve as is, or enjoy it slightly warm with butter. The flavor becomes even richer after resting overnight.
Tip: Avoid overbaking. The center should remain moist and tender rather than dry, which is what gives this pecan bread its signature texture.
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