Step 1: Prep Your Pan and Preheat

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch loaf pan. You can also line it with parchment paper if you prefer super-easy removal.

Step 2: Mix the Dry Ingredients

In a medium mixing bowl, whisk together:

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

Set aside — these dry ingredients will be added gradually later.

Step 3: Cream the Butter and Sugar

In a large bowl, use an electric mixer to beat ½ cup softened butter and 1 cup granulated sugar until light and fluffy. This step incorporates air and sets up the loaf for a tender crumb.

Step 4: Add the Eggs and Vanilla

Beat in the 2 large eggs, one at a time. Make sure each is fully incorporated before adding the next. Stir in 1 teaspoon vanilla extract for flavor depth.

Step 5: Alternate Buttermilk and Dry Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with the 1 cup of buttermilk. This ensures the batter stays smooth and well-blended. Mix only until just combined — overmixing can toughen the bread.

Step 6: Add the Chopped Pecans

Fold in 1 cup chopped pecans gently with a spatula. You want even distribution without breaking up the nuts too much.

Step 7: Bake to Golden Perfection

Pour the batter into the prepared loaf pan, smoothing out the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

If the top starts to brown too quickly, tent it with foil for the final 10–15 minutes.

Step 8: Cool and Slice

Let the bread cool in the pan for 10 minutes, then remove it and transfer to a wire rack to cool completely. Once cooled, slice and serve — no glaze or toppings needed, though a dab of butter is always welcome!