Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

In a large bowl, whisk together granulated sugar, light brown sugar, vegetable oil, and eggs until smooth and creamy.

In a separate bowl, whisk together flour, baking powder, and salt until well blended.

Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Fold in the vanilla extract.

Gently fold in the chopped pecans, ensuring even distribution throughout the batter.

Pour the batter into the prepared baking dish and bake for 30–35 minutes, or until golden brown and a toothpick comes out clean.

Allow the pecanbread to cool slightly before slicing into squares. Serve warm or at room temperature.