Ingredients:

  • 1.5 cups self-rising flour
  • 1 cup granulated sugar
  • 0.5 cup light brown sugar, packed
  • 2 cups pecans, finely chopped
  • 4 large eggs, room temperature
  • 1 cup vegetable oil
  • 0.5 cup sour cream
  • 1 tablespoon vanilla extract
  • 0.25 cup unsalted butter, melted
  • 3 tablespoons honey
  • 1 pinch sea salt

Instructions:

  1. Preheat your oven to 175°C (350°F) and grease your loaf pan thoroughly with butter or non stick spray.
  2. In a large mixing bowl, whisk the eggs, vegetable oil, sour cream, and vanilla extract until the mixture is smooth and pale.
  3. Add the granulated sugar and the packed light brown sugar to the wet mixture. Whisk vigorously for 1 minute until the graininess begins to disappear.
  4. Sift in the 1.5 cups of self rising flour and the pinch of sea salt. Stir gently with a spatula until no white streaks remain.
  5. Gently fold in the 2 cups of finely chopped pecans.
  6. Pour the batter into the prepared pan and bake for 35 minutes until a skewer comes out clean.
  7. While the bread is in its final minutes, melt the 0.25 cup unsalted butter and 3 tablespoons honey in a small pan. Whisk until it looks like liquid gold.
  8. Poke small holes across the top of the hot bread using a toothpick. Pour the warm glaze over the bread until it fully absorbs into the crust.
  9. Allow the bread to sit in the pan for at least 15 minutes before attempting to remove it.