FIRST STEP: PREPARE THE INGREDIENTS

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch loaf pan, or line it with parchment paper for easy removal after baking.
2. Prepare the Pecans: If your pecans are not pre-toasted, place them in a dry skillet over medium heat for 5-7 minutes, stirring occasionally, until they become fragrant and slightly golden. Let them cool, then chop them roughly. Toasting the pecans enhances their flavor and gives the bread an extra depth of nuttiness.

SECOND STEP: MIX THE DRY INGREDIENTS

1. Combine the Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This ensures that all the dry ingredients are evenly distributed, which helps the bread rise uniformly when baked.
2. Mix the Sugars: In a separate bowl, combine the granulated sugar and brown sugar. This mixture adds the right balance of sweetness and moisture to the bread.

THIRD STEP: MIX THE WET INGREDIENTS

1. Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter and sugar mixture with an electric mixer until it’s light and fluffy, about 2-3 minutes. This process helps to incorporate air into the batter, ensuring the bread has a tender crumb.
2. Add the Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. The eggs help bind the ingredients together and add moisture, while the vanilla brings out the sweetness and flavor of the bread.
3. Incorporate the Sour Cream: Add the sour cream to the mixture and stir until fully combined. The sour cream adds moisture to the bread and makes it incredibly tender.

FOURTH STEP: COMBINE WET AND DRY INGREDIENTS

1. Add the Dry Ingredients to the Wet Mixture: Gradually add the dry ingredients to the wet mixture in two or three batches, stirring gently with a spatula or spoon until just combined. Be careful not to overmix, as this can make the bread dense.
2. Fold in the Pecans: Gently fold in the chopped, toasted pecans, ensuring they are evenly distributed throughout the batter.

FIFTH STEP: BAKE THE BREAD

1. Transfer the Batter: Pour the batter into the prepared loaf pan, using a spatula to smooth the top evenly.
2. Bake the Bread: Place the loaf pan in the preheated oven and bake for about 55-60 minutes, or until a toothpick inserted into the center comes out clean. The bread should be golden brown on top and slightly cracked.
3. Cool the Bread: Let the bread cool in the pan for about 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely. This prevents the bread from becoming soggy at the bottom.

FINAL STEP: GARNISH AND SERVE

1. Optional Garnish: Once the bread has cooled, you can dust it with powdered sugar for an elegant finish or sprinkle more chopped pecans on top for added texture.
2. Slice and Serve: Slice the bread into thick pieces, about 1 inch each. It’s best enjoyed fresh but can be stored in an airtight container for up to 3 days at room temperature. You can also freeze the bread for up to 3 months.