2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup chopped pecans
Preheat the oven to 350°F. Grease and flour a 9-inch loaf pan.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the buttermilk and mixing well after each addition.
Fold in the chopped pecans.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Let the bread cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
Slice and serve the bread, and enjoy!