Cream together 1 cup of softened unsalted butter and 1 ¾ cups of granulated sugar until fluffy.

Incorporate 4 large eggs one at a time, adding 1 teaspoon of vanilla and ½ teaspoon of almond extract.

Whisk together 3 cups of flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt.

Gradually mix the dry ingredients with the wet mixture, alternating with 1 ¼ cups of buttermilk.

Fold in 1 cup of chopped, toasted pecans.

Preheat oven to 350°F (175°C) and prepare a 9x5 inch loaf pan.

Pour the batter into the prepared loaf pan.

Bake for 55-65 minutes until a skewer comes out clean.

Cool in the pan for 10-15 minutes before transferring to a wire rack.

Prepare the glaze by melting ½ cup of butter, ¼ cup of light brown sugar, and ¼ cup of milk.

Whisk in 1 ½ cups of powdered sugar until smooth.

Pour glaze over the cooled loaf and sprinkle with ½ cup of toasted pecans.

Allow glaze to set before slicing and serving.