Chocolate Buttermilk Bread

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.5 cup butter 
• 1 cup buttermilk 
• 16 ounce confectioners' sugar 
• 2  eggs 
• 1.8 cups flour all-purpose
• 0.5 cup butter 
• 5 tablespoons milk 
• 0.5 cup pecans chopped
• 0.5 teaspoon salt 
• 0.3 cup cocoa powder unsweetened
• 1 teaspoon vanilla extract 
• 1 cup sugar white

Equipment

• bowl
• frying pan
• sauce pan
• oven
• wire rack
• loaf pan

Directions

1. Preheat the oven to 350 degrees F (175 degrees F). Grease only the bottom of a 9x5 inch loaf pan.
2. 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.
3. Combine the flour, 1/2 cup cocoa, baking powder, baking soda and salt; stir into the buttermilk mixture until moistened.
4. Mix in 1/3 cup pecans.
5. Pour into the prepared pan.
6. 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.
7. Combine the margarine, 1/4 cup cocoa, and milk in a saucepan over medium heat. Cook, stirring, until melted and smooth.
8. Remove from heat, and mix in the vanilla and confectioners' sugar. Stir in the remaining 1/2 cup pecans.
9. Spread on top of the cooled loaf.