Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.

In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.

In another bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.

Fold in the toasted pecans and vanilla extract.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

In a mixing bowl, beat together the softened cream cheese and butter until smooth.

Gradually add the powdered sugar and vanilla extract, mixing until well combined and fluffy.

Spread the cream cheese icing over the cooled cake loaf.