Preheat the oven to 350 degrees F and spray a 9X13 baking pan with a non-stick cooking spray and set aside.
In a mixing bowl, whisk together the flour, salt and baking powder.
In a large mixing bowl cream together the butter and both sugars with a stand up or hand held mixture on low speed until combined and fluffy.
Then add in the eggs and vanilla extract. Turn the speed up to medium and beat for 1 minute.
Turn the mixer back down to a low speed and slow add in the flour mixture until just combined. Be careful not to over mix.
Mix 1 1/2 cups of the chopped pecans into the batter.
Pour the mixture into the baking pan, top with the remaining pecans and bake for 30-35 minutes until the edges are lightly golden brown and the center of the bread is set.
Allow the bread to cool completely in the pan. Then the bread is ready to cut into squares and enjoy!
Notes
The bread will sink slightly in the middle and that edges will be golden brown. Store any leftovers in an airtight container at room temperature for up to 5 days.