Preheat your oven to 325°F (165°C). Grease and flour a loaf pan, or line it with parchment paper for easier removal.
In a large bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, mix the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
Fold in the chopped pecans and chocolate chips, making sure they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 65-75 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can tent it with aluminum foil.
Allow the cake to cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack before slicing.
Variations & Tips
For picky eaters, you can replace the pecans with walnuts or omit them altogether if there are nut allergies. If you’re looking for a little extra, add a teaspoon of cinnamon or a splash of bourbon or rum to the batter for a deeper flavor. You can also use dark chocolate chips or white chocolate chips depending on your preference.
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