Preheat the oven to 350°F (175°C).

Lightly grease a 9×13-inch baking dish or loaf pan.

In a dry skillet, toast chopped pecans over medium heat for 4–5 minutes until fragrant. Let them cool.

In a large bowl, mix melted butter, granulated sugar, and brown sugar until smooth.

Add eggs one at a time, beating well after each addition.

Stir in vanilla extract and buttermilk until fully combined.

In a separate bowl, sift self-rising flour.

Gradually add the flour into the wet mixture, stirring gently to combine.

Fold in the toasted pecans. Do not overmix.

Pour the batter into the prepared pan and spread evenly.

Bake for 35–45 minutes or until a toothpick inserted in the center comes out clean.

Allow the bread to cool in the pan for 10–15 minutes before slicing and serving.