1. Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking pan by greasing it with butter or lining it with parchment paper.
2. Roast the chopped pecans in a dry skillet over medium heat for a few minutes until they release a fragrant, nutty aroma. Set them aside to cool.
3. In a large mixing bowl, whisk together melted butter, honey, granulated sugar, and vanilla extract until smooth and well combined.
4. Add eggs one at a time, whisking thoroughly after each addition. If making a vegan version, substitute the eggs with a flaxseed meal mixture (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg).
5. In a separate bowl, sift together self-rising flour and a pinch of salt. If using gluten-free self-rising flour, mix well to ensure even distribution.
6. Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula or wooden spoon. Simultaneously, pour in the milk in small portions, mixing until the batter is smooth. Avoid overmixing to keep the bread tender.
7. Gently fold in the toasted pecans, reserving a handful for decoration on top of the batter. For nut-free variations, skip this step or use seeds or dried fruits as replacements.
8. Pour the batter evenly into the prepared baking pan and smooth out the surface with a spatula. Sprinkle the reserved pecans on top to create a decorative, crunchy crust.
9. Bake the bread in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Begin checking around the 30-minute mark to prevent over-baking.
10. Remove the pan from the oven and allow the bread to cool for 10-15 minutes before transferring it to a wire rack.
11. Once cooled, slice the bread and serve warm with a drizzle of honey or a pat of butter for added flavor.