Preheat your oven to 350°F (175°C) and grease a standard loaf pan with butter or cooking spray. Line the bottom with parchment paper.

In a large mixing bowl, beat softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.

Add eggs one at a time, mixing in the vanilla extract until well combined.

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

Gradually combine the dry ingredients with the butter mixture, alternating with milk, until just combined.

Gently fold in chopped toasted pecans without overmixing.

Pour the batter into the prepared loaf pan and bake for 60-70 minutes. Check doneness with a toothpick.

Cool in the pan for 10-15 minutes, then transfer to a wire rack.

Mix powdered sugar and milk to prepare the glaze, then drizzle over the cooled cake.