Why You’ll Love This Honey Butter Southern Fruit & Pecan Bread

Hey there, baking buddies! Are you ready to dive into a recipe that’s as comforting as a warm hug on a chilly evening? This Honey Butter Southern Fruit & Pecan Bread is pure magic in every bite. Imagine the rich, buttery aroma filling your kitchen as this loaf bakes, promising a taste sensation that’s both sweet and subtly nutty. The combination of pecans, cranberries, and juicy strawberries (or peaches – your choice!) creates a symphony of textures and flavors that’s simply irresistible.

You’ll love the melt-in-your-mouth tenderness of the bread, the delightful crunch from the pecans, and the sweet tang of the cranberries perfectly balanced by the honey butter glaze. It’s incredibly easy to make, requiring no special baking skills, and it’s so incredibly friendly – perfect for bringing to a potluck, sharing with neighbors, or simply enjoying a slice (or two!) for yourself. Trust me, this bread will become a new family favorite, evoking feelings of warmth, happiness, and pure deliciousness. Prepare to be transported to the heart of the South with every single bite!

What You’ll Need

This recipe uses simple, everyday ingredients to create something truly special. Here’s what you’ll need to gather:

2 cups pecans, finely chopped: Provides that wonderful Southern pecan crunch and rich flavor. Make sure to chop them finely for even distribution throughout the bread.
½ cup fresh or dried cranberries: Adds a delightful tartness and a pop of color to contrast with the sweetness of the other ingredients. Dried cranberries work perfectly well, but if using fresh, you may want to pat them dry slightly to prevent the bread from becoming too moist.
1 cup chopped fresh strawberries or peaches: The star of the show! Fresh strawberries provide a juicy sweetness, while peaches offer a softer, more mellow sweetness. Choose your favorite – or even mix them!
1½ cups self-rising flour: This is a time-saver! Self-rising flour already contains baking powder and salt, simplifying the measuring process. If you only have all-purpose flour, you can easily substitute; just remember to add 1 ½ teaspoons of baking powder and ½ teaspoon of salt.
1 cup granulated sugar: Provides the primary sweetness for the bread.
1 cup brown sugar: Adds depth of flavor and a touch of molasses-like richness.
1 cup vegetable oil: Keeps the bread moist and tender.
4 large eggs, beaten: Binds the ingredients and adds richness.
1 tsp vanilla extract: Enhances the overall flavor profile with a warm and inviting touch.
¼ tsp salt: Balances the sweetness and enhances the other flavors.
¼ cup honey: Forms the base of the delicious honey butter glaze.
2 tbsp melted butter: Adds to the richness of the glaze and creates a beautiful shine.
½ tsp cinnamon (optional): A warm spice that complements the fruit and pecan flavors beautifully.

Step-by-Step Instructions

Let’s get baking! This recipe is surprisingly easy to follow.

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This will prevent the bread from sticking and ensure easy removal. If you’re feeling fancy, you can line the pan with parchment paper for extra insurance.
Combine Dry Ingredients: In a large bowl, whisk together the self-rising flour, granulated sugar, and brown sugar. Make sure there are no lumps. If using all-purpose flour, remember to add the baking powder and salt at this stage.
Add Wet Ingredients: In a separate bowl, whisk together the vegetable oil, beaten eggs, and vanilla extract until well combined. Add the wet ingredients to the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
Fold in the Goodies: Gently fold in the chopped pecans, cranberries, and chopped strawberries (or peaches). Try not to overmix; you want to maintain the integrity of the fruit pieces.
Pour and Bake: Pour the batter into the prepared baking pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it during the last 15 minutes, as ovens can vary.
Make the Glaze: While the bread is baking, prepare the glaze. In a small saucepan, combine the honey and melted butter. Heat over low heat, stirring constantly, until the butter is melted and the honey is slightly warmed. This takes just a few minutes.
Glaze and Cool: Once the bread is baked, let it cool in the pan for about 10 minutes before glazing. Pour the honey butter glaze evenly over the warm bread. Let the bread cool completely in the pan before slicing and serving. This allows the glaze to set and the bread to firm up.

Tip: For an extra layer of flavor, consider adding ½ teaspoon of cinnamon to the batter along with the fruit and nuts. It pairs wonderfully with the sweetness of the bread!

Tips for Success

To ensure your Honey Butter Southern Fruit & Pecan Bread turns out perfectly, here are a few helpful tips:

Don’t overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough bread.
Make sure your baking powder is fresh. Old baking powder can result in a flat loaf.
Let the bread cool completely before glazing. This prevents the glaze from melting and becoming runny.
If using fresh fruit, pat it dry with a paper towel before adding it to the batter. This will prevent the bread from becoming too moist.
Store the cooled bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Freezing is also a great option for longer storage.

Variations to Try

Feel free to experiment with this recipe! Here are a few variations:

Different Fruits: Try blueberries, raspberries, blackberries, or a combination of your favorite fruits.
Nuts: Substitute walnuts or pecans for the pecans, or use a mixture of nuts.
Spiced Up: Add a pinch of nutmeg, allspice, or ginger to the batter for a warm, spiced flavor.
Citrus Twist: Add the zest of an orange or lemon to the batter for a bright, citrusy flavor.

Storing and Reheating

To keep your Honey Butter Southern Fruit & Pecan Bread tasting its best, store it properly. At room temperature, in an airtight container, it will stay fresh for up to 3 days. For longer storage, you can refrigerate it for up to a week. To freeze it, wrap the cooled bread tightly in plastic wrap and then place it in a freezer-safe bag. It can be frozen for up to 3 months. To reheat, simply let it sit at room temperature for about 30 minutes, or warm individual slices in the microwave for 15-20 seconds. For a truly decadent experience, you can also reheat slices in a toaster oven for a few minutes to crisp them up nicely.

Frequently Asked Questions

Here are some answers to common questions about this recipe:

Q: Can I substitute the self-rising flour? A: Yes, you can use 1 ½ cups of all-purpose flour. Just remember to add 1 ½ teaspoons of baking powder and ½ teaspoon of salt to the dry ingredients.
Q: How long does the bread last? A: At room temperature, it will last for up to 3 days in an airtight container. In the refrigerator, it will last for up to a week, and in the freezer, it can last for up to 3 months.
Q: Can I use frozen fruit? A: While it’s best to use fresh fruit, you can use frozen fruit. Make sure to thaw it completely and pat it dry before adding it to the batter to prevent the bread from becoming too wet.
Q: What if my bread is not browning enough? A: If your bread isn’t browning enough, try increasing the oven temperature by 25 degrees. You can also move the baking pan to a lower rack in the oven.

The Final Word

This Honey Butter Southern Fruit & Pecan Bread is the epitome of Southern comfort food. It’s simple to make, bursting with flavor, and guaranteed to be a crowd-pleaser. The perfect blend of sweet, tart, and nutty makes it a truly unforgettable treat. So, gather your ingredients, preheat your oven, and prepare to be amazed by the incredible results! Don’t forget to share your baking adventures by leaving a comment below and rating the recipe. Happy baking!

Honey Butter Southern Fruit & Pecanbread

A moist and delicious bread packed with pecans, cranberries, and fresh fruit.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 50

Servings 12 slices

Calories 350 kcal

Equipment

9×13 inch baking pan Grease and flour the pan before baking.
Mixing bowls

Ingredients

Dry Ingredients

1.5 cups self-rising flour
1 cup granulated sugar
1 cup brown sugar
0.5 tsp salt
0.5 tsp cinnamon optional

Wet Ingredients & Mix-ins

1 cup vegetable oil
4 large eggs beaten
1 tsp vanilla extract
0.25 cup honey
2 tbsp melted butter
2 cups pecans finely chopped
0.5 cup cranberries fresh or dried
1 cup strawberries or peaches chopped

Instructions

Preheat oven to 350°F (175°C).
Grease and flour a 9×13 inch baking pan.
In a large bowl, combine the dry ingredients (ing_1, ing_2, ing_3, ing_4, ing_5).
In a separate bowl, whisk together the wet ingredients (ing_6, ing_7, ing_8, ing_9, ing_10).
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Fold in the pecans (ing_11), cranberries (ing_12), and strawberries/peaches (ing_13).
Pour batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cool completely before slicing and serving.

Notes

This recipe can be easily adapted to use other fruits, such as blueberries or raspberries.

Easy Honey Butter Southern Fruit & Pecan Bread