1. Toast the Pecans:

1. Preheat your oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and toast for 5-7 minutes, or until fragrant. Let cool.

2. Prepare the Cake Batter:

1. Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
6. Fold in the toasted pecans.

3. Bake the Cake Loaf:

1. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
2. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
3. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

4. Make the Cream Cheese Icing:

1. In a medium bowl, beat together the cream cheese and butter until smooth.
2. Gradually add the powdered sugar and vanilla extract, beating until creamy.
3. Add milk 1 tablespoon at a time until the icing reaches your desired consistency.

5. Assemble the Cake:

1. Spread the cream cheese icing evenly over the cooled cake loaf.
2. Sprinkle the top with the remaining toasted pecans for garnish.

6. Serve and Enjoy:

1. Slice and serve at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days.