1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper. Toast pecans in a dry skillet for 4–5 minutes until fragrant. Set aside.

2. In a medium bowl, whisk flour, baking powder, baking soda, and salt.

3. In a large mixing bowl, beat butter and brown sugar until light and fluffy (3–4 minutes).

4. Add eggs one at a time, beating well after each. Mix in vanilla extract.

5. Alternate adding flour mixture and buttermilk, beginning and ending with the dry mix. Stir just until combined.

6. Fold in 1 cup toasted pecans gently.

7. Pour batter into prepared pan. Bake for 55–65 minutes, or until a toothpick comes out clean.

8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

9. For the glaze, melt butter and brown sugar in a small saucepan over medium heat. Stir in heavy cream and bring to a simmer. Remove from heat and whisk in vanilla and powdered sugar until smooth.

10. Let glaze cool slightly, then pour over the cooled loaf. Top with additional toasted pecans.