Instructions:
- Preheat oven to 350°F. Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream together the butter and brown sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the milk. Stir in the pecans and toffee bits.
- Pour the batter into the prepared loaf pan and bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before removing it and placing it on a wire rack to cool completely.
- Serve with the caramel drizzle. Enjoy!
