Chocolate Buttermilk Bread

Preheat the oven to 350 degrees F (175 degrees F). Grease only the bottom of a 9x5 inch loaf pan.

In a large bowl cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time then stir in the buttermilk. Combine the flour 1/2 cup cocoa baking powder baking soda and salt; stir into the buttermilk mixture until moistened. Mix in 1/3 cup pecans. Pour into the prepared pan.

Bake for 55 to 65 minutes in the preheated oven until a wooden pick inserted near the center comes out clean. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.

Combine the margarine 1/4 cup cocoa and milk in a saucepan over medium heat. Cook stirring until melted and smooth. Remove from heat and mix in the vanilla and confectioners' sugar. Stir in the remaining 1/2 cup pecans. Spread on top of the cooled loaf.