Preheat your oven to 180°C (350°F). Grease a 9x5-inch loaf pan or line it with parchment paper to make removal easier.
In a large bowl, whisk together the bread flour, baking powder, and salt until evenly combined. This creates a light, airy base for your bread.
In a separate bowl, beat the eggs with a whisk until frothy, then stir in the maple syrup, melted butter, and vanilla extract. Mix until smooth and fragrant.
Pour the wet mixture into the dry ingredients and gently fold together with a spatula. Avoid overmixing; just combine until no streaks remain. The batter will be thick and slightly sticky.
Fold in the toasted pecans evenly, distributing them throughout the batter for bursts of nutty crunch in every slice.
Transfer the batter into your prepared loaf pan, smoothing the top with a spatula. Sprinkle a few extra pecans on top for a decorative touch and added crunch.
Bake in the preheated oven for 50-60 minutes, until the loaf is golden and a toothpick inserted into the center comes out clean. Keep an eye on the top; if it browns too quickly, tent with foil.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely—this helps set the crumb and makes slicing easier.
Once cooled for at least 15 minutes, slice the bread. The crust will be slightly crisp, and the inside will be tender and moist, with fragrant maple and nutty aroma filling the air.
Serve slices warm or at room temperature, perhaps with a pat of butter or an extra drizzle of maple syrup for added richness.
