Preheat oven to 350 degrees. Grease 2 8 x 4-inch loaf pans.
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add in pumpkin puree and vanilla.
In a separate bowl, combine flour and next 4 ingredients, gradually add to butter mixture, beating at low speed until just blended. Stir in toasted pecans. Divide equally into loaf pans.
Bake for 1 hour or until toothpick inserted in center comes out clean. Cool in pans on wire rack for 10 minutes, then cool another 15 minutes out of pans before slicing.