Preheat oven to 350 F.
Grease and flour a loaf pan and set aside.
Melt butter in a large skillet over medium heat.
Cook until most of the butter is absorbed and pecans are toasted and fragrant. (be careful not to burn them. Reduce heat if needed)
Place pecans on a baking sheet to cool.
Once cooled, place pecans in a food processor and process into small pieces. Set aside.
In a large bowl cream together butter, brown sugar and white sugar.
Mix in eggs and vanilla extract.
Mix in flour, baking powder and salt.
Mix in buttermilk and heavy cream just until combined.
Fold in 1 cup of butter pecan pieces.
Spoon batter into prepared pan and even out.
Bake for 50-55 minutes or until moist crumbs cling to toothpick inserted into the center of the bread.
Let bread cool in the pan for 10 minutes.
Meanwhile to prepare the glaze, cream together cream cheese and butter.
Add in powdered sugar and vanilla extract.
Mix in enough milk to create a glaze consistancy.
Fold in ¾ cup of buttered pecans. Set aside.
Remove warm bread from pan and poke a few holes in the top of bread with a wooden skewer.
Generously spread the glaze on top of the bread. (You will have a lot of glaze left over to serve drizzled over your bread if desired)
Let bread sit until glaze is firm and sticky.
Garnish the top with remaining buttered pecans.
Serve bread with additional glaze if desired.
*If you do not wish to drizzle on more glaze when you serve the bread, then half the glaze recipe.
*If you would like for the glaze to seep deeper into the bread then do this: Before adding the pecans to the glaze, poke holes in the bread and spread the glaze over the bread to allow the glaze to seep deeper into the holes. Allow glaze to sit until firm, adding more glaze if needed. Last, add pecans to the remaining glaze and spread this glaze over the top of bread.
Source: Divas Can Cook