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

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

In a large bowl, cream the softened butter and granulated sugar until fluffy. Beat in the eggs one at a time, then stir in the sour cream and 1/4 cup maple syrup.

Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the cake tender.

Gently fold in the chopped pecans, reserving a handful for the top.

Pour the batter into the prepared loaf pan and press pecan halves onto the surface for a decorative finish.

Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.

Let the loaf cool for 10 minutes before removing it from the pan.

Whisk together powdered sugar and 2 tbsp maple syrup to make a thick glaze. Drizzle it over the warm loaf before slicing.