1 cup chopped pecans

2 cups self-rising flour

1 cup granulated sugar

1 cup light brown sugar (packed)

1 cup vegetable oil

4 large eggs

¼ cup honey

1 stick unsalted butter (melted)

1 tsp vanilla extract

¼ tsp salt

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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish and line the bottom with parchment paper.
In a large bowl, whisk together granulated sugar and brown sugar.
Add eggs and vegetable oil to the sugar mixture, stirring until smooth.
Sift in self-rising flour and salt, and gently fold until just combined.
Mix in melted butter, honey, and vanilla extract.
Fold in chopped pecans until evenly distributed.
Pour batter into the prepared baking dish and smooth the top.
Bake for 30–35 minutes, or until golden brown and a toothpick inserted in the center comes out with moist crumbs.
Let the bread cool in the pan for at least 15 minutes before slicing.

Add cinnamon or nutmeg for deeper flavor.

Swap pecans for walnuts for a different taste.

Drizzle with a powdered sugar glaze for added sweetness.

Replace honey with maple syrup for a rich variation.

Add dried cranberries or dates for texture.

Use plant-based butter for a dairy-free version.