Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking dish by greasing or lining it.

In a large mixing bowl, combine granulated sugar, brown sugar, and your choice of vegetable oil or melted butter. Mix until smooth and creamy.

Add the room temperature eggs one at a time, whisking vigorously after each addition.

In another bowl, whisk together all-purpose flour, baking powder, and salt.

Fold the dry mixture into the wet batter until just combined, being careful not to overmix.

Stir in the chopped pecans until evenly distributed.

Pour the batter into the prepared baking dish and spread it evenly.

Bake for 30-35 minutes or until golden brown and a toothpick inserted comes out with moist crumbs.

Let the pecanbread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.