Begin by toasting the pecans to enhance their nutty flavor. Place a dry skillet over medium heat, add the pecans, and stir frequently for about 5-7 minutes until fragrant and slightly golden.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined and free of lumps.

In another bowl, beat the eggs until fluffy, then stir in the honey, melted butter, and milk until thoroughly blended.

Slowly fold the dry ingredient mixture into the wet ingredients using a spatula until just combined, being careful not to overmix.

Gently fold the toasted pecans into the batter, ensuring they are evenly dispersed without breaking them down.

Preheat your oven to 350°F (175°C). Pour the batter into a greased loaf or bundt pan and bake for approximately 75 minutes, or until a toothpick inserted comes out clean.

Allow the pecanbread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.