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Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper, leaving an overhang for easy removal.
Mix the Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream the Butter and Sugar:
In a large bowl, beat the butter and sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Incorporate Buttermilk and Dry Ingredients:
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined; avoid overmixing.
Fold in Pecans:
Gently fold in the chopped pecans, ensuring they are evenly distributed throughout the batter.
Bake the Loaf:
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with brown sugar for a caramelized topping, if desired. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack. Slice and serve warm or at room temperature.
Serving and Storage Tips:
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