Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper leaving an overhang on the long sides for easy removal.

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.

Gradually add the dry ingredient mixture to the wet ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.

Gently fold in 1/2 cup of the chopped pecans and all of the chocolate chips using a rubber spatula.

Pour the batter into the prepared loaf pan and spread evenly.

Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, you can loosely tent it with aluminum foil for the last 15-20 minutes of baking.

Remove the cake from the oven and let it cool in the pan on a wire rack for 15-20 minutes before carefully lifting it out onto the wire rack to cool completely.

Once the cake is completely cool, prepare the glaze. In a small bowl, whisk together the sifted powdered sugar, 2 tablespoons of milk, vanilla extract, and a pinch of salt until smooth. Add more milk, 1/2 teaspoon at a time, if a thinner consistency is desired.

Drizzle the glaze over the cooled loaf cake. Sprinkle the remaining 1/4 cup of chopped pecans on top of the wet glaze.

Allow the glaze to set for about 15-20 minutes before slicing and serving. Enjoy your delicious Pecan Chocolate Loaf Cake!