Preheat your oven to 350°F (175°C) and grease a loaf pan for easy bread removal.

In a mixing bowl, cream the softened butter and sugar until the mixture turns light and fluffy.

Add the eggs one at a time, ensuring each is mixed in thoroughly before adding the next, followed by the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually mix the dry ingredients into the wet mixture, alternating with the milk until the batter is just combined.

Gently fold in the chopped pecans, ensuring they are evenly distributed throughout the batter.

Pour the batter into your prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

After baking, let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.