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Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9x5-inch loaf pans.
Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
Add Eggs and Extracts: Incorporate the eggs, one at a time, ensuring each is fully mixed in before adding the next. Add the vanilla and almond extracts and mix until combined.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Combine Mixtures: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture, mixing until just combined.
Fold in Pecans: Gently fold in the chopped pecans.
Pour and Bake: Divide the batter evenly between the prepared loaf pans. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Cool: Allow the bread to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.