Preheat your oven to 175°C (350°F) and grease a 9x5-inch loaf pan to prepare for baking.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. This creates a light, airy base for your bread.
In a separate bowl, whisk the eggs until frothy and slightly pale, then stir in the maple syrup and melted butter until smooth. The mixture will be fragrant and shimmering.
Pour the wet ingredients into the dry mixture and gently fold together with a spatula just until everything is combined. Avoid overmixing; a few lumps are fine.
Gently fold in the toasted pecans and brown sugar, ensuring they are evenly distributed throughout the batter. The nuts should smell fragrant and look glossy from the toasting.
Pour the batter into the prepared loaf pan, smoothing the top with the spatula. Tap the pan lightly on the counter to release any air bubbles and settle the batter.
Bake in the preheated oven for about 45 to 50 minutes, or until the top is deep golden and a toothpick inserted into the center comes out clean. Check around 40 minutes and tent with foil if the top browns too quickly.
Remove the bread from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack and allow it to cool completely — this helps set the crumb and makes slicing easier.
Once cooled, slice the bread and enjoy the rich aroma and moist, nut-studded crumb. Best served slightly warm or at room temperature, perhaps with a pat of butter or a drizzle of maple syrup for extra indulgence.
