Creating the perfect Butter Pecan Cake Loaf with Cream Cheese Icing is a simple process when you follow these clear steps:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or cooking spray.
2. Toast the Pecans: On a baking sheet, spread the chopped pecans into a single layer and toast them in the oven for about 5-8 minutes. Watch them carefully to avoid burning. Once done, remove and let cool.
3. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
4. Add the Eggs and Vanilla: Add the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract.
5. Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Incorporate Buttermilk and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
7. Fold in the Pecans: Gently fold in the toasted pecans, ensuring they are evenly distributed throughout the batter.
8. Pour the Batter into the Loaf Pan: Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
9. Bake: Place the loaf in the preheated oven and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
10. Cool: Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
11. Prepare the Cream Cheese Icing: While the cake is cooling, beat together the cream cheese and softened butter in a mixing bowl until smooth. Gradually add the powdered sugar, mixing well. Finally, stir in the vanilla extract and milk until you reach your desired icing consistency.
12. Frost the Cake: Once the cake is completely cooled, spread the cream cheese icing generously over the top.