Prepare: Preheat your oven to fan-forced 160°C/320°F or conventional 180°C/356°F.Lightly grease a 1-pound loaf pan with some oil and line it with a sling of parchment paper - leaving an overhang on the sides.

Mix the dry ingredients: To a medium bowl, sift the flour, baking powder, cinnamon, and salt. Whisk to combine and set aside.

Mix the wet ingredients: To a large mixing bowl add the vegan buttermilk, brown sugar, maple syrup, yogurt, olive oil, and vanilla. Whisk until combined.

Combine wet and dry ingredients: Add half of the dry ingredients to the wet ingredients and carefully fold with a spatula. Fold in the remaining dry ingredients and the chopped pecans until there are no visible pockets or streaks of flour. Do not be tempted to overmix!

Assemble: Add the batter to the prepared loaf pan. Place the pan on top of an aluminum tray or baking sheet. Optionally, dip a butter knife in some more olive oil and run it through the center of the loaf. This will help the loaf to crack in the center once it bakes.

Bake: Bake for 55-65 minutes. The loaf will rise and the top will be golden brown. Check the cake is done at the 55-minute mark by piercing it with a toothpick or a knife, the knife should come out clean with just a few visible crumbs. Continue to bake in 5-minute increments as and if needed until baked through

Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely. Once the loaf is completely cool, transfer it to a tray or sheet of parchment paper.

Make the glaze: Add the vegan butter to a saucepan over medium heat. Constantly stir the mixture for approximately 5 minutes, until the butter turns a golden brown color with a nutty buttery aroma. Do not leave it on the heat any longer as it will burn very quickly.

Add the maple syrup, powdered sugar, and non-dairy milk to the browned butter and whisk until smooth. Drizzle the glaze on top of the cooled loaf.

Pecan topping: Melt the butter in a saucepan and add the maple syrup and pecans. Toss and toast them for 2-3 minutes. Remove from the heat and let cool for 10-15 minutes before adding on top of the loaf.