Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the sour cream, honey, and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the chopped pecans, being careful not to overmix.

Pour the batter into the prepared loaf pan, spreading it evenly.

Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

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