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Ingredients

½ cup butter 1 cup white sugar 2 eggs 1 cup buttermilk 1 ¾ cups all-purpose flour ½ cup unsweetened cocoa powder ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt ⅓ cup chopped pecans ½ cup margarine ¼ cup unsweetened cocoa powder 5 tablespoons milk 1 teaspoon vanilla extract ½ cup chopped pecans 1 (16 ounce) package confectioners' sugar

Nutrition Info

499.7 calories carbohydrate: 73.2 g cholesterol: 52.7 mg fat: 22.7 g fiber: 3 g protein: 5.7 g saturatedFat: 7.5 g servingSize: - sodium: 344 mg sugar: 55.1 g transFat: : - unsaturatedFat: : -

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.

1 - 9x5 inch loaf

A moist and tangy dessert bread made with buttermilk and pecans. When cool, it is frosted with a buttery chocolate pecan icing.