Preheat & prepare pans: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or two smaller loaf pans. You can also line them with parchment paper for easier release.
Mix the wet ingredients: In a large mixing bowl, whisk together melted butter and granulated sugar until smooth. Add eggs one at a time, mixing well after each. Stir in the vanilla extract.
Combine the dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
Bring the batter together: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Stir until just combined—do not overmix.
Fold in pecans: Gently stir in the chopped toasted pecans until evenly distributed.
Assemble for baking: Pour the batter into the prepared loaf pan(s). If using, mix cinnamon and sugar in a small bowl and sprinkle over the top for a crisp, sweet crust.
Bake: Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Tent with foil during the last 15 minutes if the top is browning too quickly.
Cool: Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
