Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan generously with butter or line it with parchment paper for easy removal later. Set aside.
Step 2: Make the Batter
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using). This step ensures even distribution of the leavening agents and spices for a consistent flavor and texture.
In a separate large mixing bowl, cream together the butter and granulated sugar using a hand or stand mixer on medium speed until light and fluffy — about 3–4 minutes. This process aerates the batter, creating a soft, tender crumb.
Beat in the eggs, one at a time, mixing until each is fully incorporated. Stir in the vanilla extract.
Alternately add the dry ingredients and buttermilk to the creamed mixture, starting and ending with the dry ingredients. Mix until just combined — do not overmix, as this can make the bread dense.
Fold in the toasted pecans, reserving a small handful to sprinkle on top before baking.
Step 3: Prepare the Cinnamon Swirl
In a small bowl, mix together the brown sugar, ground cinnamon, and melted butter. Stir until the mixture resembles damp sand — this will form the sweet, aromatic swirl inside your bread.
