Preheat your oven to 350°F (175°C) and prepare a 9x5-inch loaf pan by greasing it with butter or cooking spray and lightly dusting it with flour.

In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed for 3-5 minutes.

Add room temperature eggs one at a time to the mixture, fully incorporating each before adding the next. Then mix in the vanilla extract.

In another bowl, whisk together flour, baking powder, and salt. Sift if lumpy.

Gradually add the dry ingredients to the wet mixture on low speed until just combined.

Gently fold in the chopped and toasted pecans using a spatula.

Pour the batter into the prepared loaf pan, spreading it evenly and tapping the pan to release air bubbles.

Bake in the preheated oven for 25-30 minutes. Check for doneness with a toothpick.

Once done, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.