In a large mixing bowl, beat softened unsalted butter and granulated sugar until light and fluffy.

Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla and almond extract.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

Gradually add dry ingredients to the creamed mixture, alternating with buttermilk, mixing on low speed until just combined.

Gently fold in toasted pecans using a spatula.

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

Pour the batter into the prepared loaf pan and bake for 55 to 65 minutes.

Once baked, cool the loaf in the pan for 10 to 15 minutes before transferring to wire rack.

In a saucepan, melt butter, brown sugar, and milk, then simmer and add vanilla extract.

Whisk in sifted powdered sugar until smooth to create glaze.

Once cooled, pour the glaze over the loaf and optionally sprinkle with additional pecans.

Allow the glaze to set before slicing and serving.