Preheat your oven to 350°F (175°C) and grease your loaf pan.

In a large mixing bowl, combine the beaten eggs, granulated sugar, brown sugar, vegetable oil, buttermilk, and vanilla extract. Whisk until smooth and creamy.

Sift the self-rising flour and salt into the wet mixture. Fold the dry ingredients gently into the wet mixture.

Carefully fold in the finely chopped pecans, ensuring even distribution.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50-60 minutes, checking for doneness with a toothpick.

Let the bread cool in the pan for about 10 minutes before transferring to a wire rack.