Ingredients:
2 cups regular flour
1 tsp. baking soda
1 teaspoon of salt
1/2 cup softened unsalted butter
1 granulated sugar cup
two huge eggs
a tsp vanilla extract
1 quart buttermilk
1 cup pecans, chopped
Instructions:

Preheat the oven to 350 degrees Fahrenheit. Coat a 9-inch loaf pan with cooking spray and flour.
In a medium mixing basin, combine the flour, baking soda, and salt. Place aside.
In a large mixing basin, cream the softened butter and sugar together until light and fluffy.
Beat in the eggs one at a time, beating thoroughly after each addition.
Incorporate the vanilla extract.
Gradually stir in the flour mixture, alternating with the buttermilk and mixing well after each addition.
Incorporate the chopped pecans.
Smooth the top of the batter into the prepared loaf pan.
Bake the bread for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before removing it to a wire rack to cool entirely.
Bread should be sliced and served.