Step 1: Preheat your oven to 350°F (175°C). Prepare a standard loaf pan by thoroughly greasing and flouring it.
Step 2: In a medium bowl, whisk together the dry ingredients: 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ¼ teaspoon of salt, and 1 teaspoon of ground cinnamon.
Step 3: In a large mixing bowl, beat ½ cup of softened unsalted butter and ¾ cup of packed brown sugar. Cream them together with an electric mixer until the mixture is light and fluffy, about 3 minutes.
Step 4: Add 2 large eggs to the creamed mixture, one at a time, beating well after each addition until fully incorporated. Then, stir in 1 teaspoon of vanilla extract.
Step 5: Gradually incorporate the dry ingredients into the wet mixture, alternating with 1 cup of buttermilk. Begin and end with the dry ingredients, mixing just until everything is combined. Avoid overmixing, as this can make the bread tough.
Step 6: Gently fold in 1 cup of chopped pecans into the batter.
Step 7: Pour the batter into your prepared loaf pan, spreading it evenly. Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 8: While the bread is baking or cooling, prepare the honey butter. In a small bowl, combine ½ cup softened unsalted butter, ¼ cup honey, 1 teaspoon of cinnamon (if using), and ¼ teaspoon of salt. Beat until smooth and creamy.