Step-by-Step Instructions (Tender, Buttery, Foolproof)
1. Prep and Toast
Preheat your oven to 350°F (175°C) just to toast the nuts. Spread the 1 ½ cups of chopped pecans on a baking sheet. Toast for 7-8 minutes until fragrant. Remove and let them cool.
Once the nuts are out, turn your oven temperature UP to 400°F (200°C).
Grease your 9x5-inch loaf pan and line it with a parchment paper sling for easy removal.
2. Mix the Dry
In a large mixing bowl, whisk together the flour, brown sugar, baking soda, salt, and cinnamon. Make sure there are no lumps of brown sugar.
3. Mix the Wet
In a separate medium bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract until smooth.
4. The Gentle Fold
Pour the wet ingredients into the dry ingredients.
Using a wooden spoon or spatula, stir just until the flour disappears. Do not overmix! A few lumps are perfectly fine. Overmixing develops the gluten and makes the bread tough.
Fold in the toasted pecans, reserving a small handful to sprinkle on top.
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