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, mixing well after each addition.

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

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the flour mixture.

Fold in the toasted pecans.

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

Bake for 60 minutes or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

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

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

Spread the cream cheese icing over the cooled cake loaf.