* 1/2 C butter, softened
* 1 C white sugar
* 2 eggs
* 1 1/2 C all-purpose flour
* 1 tsp baking soda
* 1/2 tsp salt
* 1 tsp ground cinnamon
* 1/2 tsp ground nutmeg
* 1/4 tsp ground ginger
* 3/4 C pumpkin puree
* 6 ounces semi-sweet chocolate chips
* 1 C chopped pecans, divided
* 1/4 C confectioners' sugar
* 2 TBSP heavy cream
* 1/4 tsp ground nutmeg
* 1/4 tsp ground cinnamon
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1. Place butter and sugar in a large bowl.
2. Cream together until light and fluffy.
3. Add one egg at a time, mixing well between additions.
4. In a smaller bowl fold together flour, baking soda, salt, 1 tsp of cinnamon, 1/2 tsp nutmeg and ginger.
5. Stir in half of the flour mixture into the sugar mixture slowly.
6. Add 1/2 of the pumpkin puree to mixture and stir.
7. Slowly add remaining flour mixture.
8. Stir in rest of the pumpkin puree.
9. Add 3/4 C of pecans and stir gently.
10. Using a rubber spatula fold in chocolate chips.
11. Preheat oven to 350 degrees.
12. Grease and lightly flour a loaf pan.
13. Place bread mixture into loaf pan.
14. Sprinkle with remaining pecan pieces.
15. Bake 1 hour or until knife comes out clean.
16. To make the icing place confectioners' sugar into a mixing bowl.
17. Stir in heavy cream.
18. Add cinnamon and nutmeg.
19. Continue to stir until smooth.
20. Place icing on bread once bread has cooled.
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