Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing or lining it with parchment paper.

In a large mixing bowl, combine beaten eggs, granulated sugar, brown sugar, vegetable oil, buttermilk, and vanilla extract. Whisk until smooth and creamy, about 2-3 minutes.

Sift the self-rising flour and salt into the wet mixture. Gently fold until no dry flour is visible to avoid toughening the texture.

Fold in the finely chopped pecans until evenly distributed throughout the batter.

Pour the batter into the prepared loaf pan, smoothing the top. Fill the pan to about three-quarters full.

Bake in the preheated oven for 50–60 minutes, checking for a golden-brown top and a clean toothpick inserted into the center.

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