Combine eggs, butter, syrup and sugar in large bowl of electric mixer and beat at medium speed until light and fluffy. Reduce speed to low. Add flour mixture and buttermilk alternately to egg mixture, beating well after each addition. Stir in pecans and bourbon.

Transfer batter to prepared pan, smoothing top. Bake until tester inserted in center comes out clean, about 65 minutes (start checking for doneness after 50 minutes). Let cool in pan on rack 10 minutes. Remove loaf from pan and discard waxed paper. Let cool completely on rack before serving.