Preheat your oven to 175°C (350°F). Spread pecans on a baking sheet and toast for 8-10 minutes until fragrant and slightly browned. Let cool, then chop coarsely.
In a large mixing bowl, whisk together the bread flour, salt, and baking soda until evenly combined.
In a separate bowl, cream the softened butter and maple syrup together until the mixture is smooth and slightly fluffy, about 2-3 minutes.
Beat in the eggs one at a time into the butter mixture, ensuring each egg is fully incorporated before adding the next. The mixture should become glossy and smooth.
Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon, just until combined. Do not overmix; lumps are okay.
Carefully fold in the toasted pecans, distributing them evenly throughout the batter.
Pour the batter into a greased or parchment-lined 9x5 inch loaf pan, smoothing the top with a spatula. Tap the pan lightly on the counter to remove air bubbles.
Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely, allowing the crumb to set.
Slice the bread once cooled, revealing the caramelized pecans and soft, moist crumb. Serve warm or at room temperature with butter or extra maple syrup if desired.
