1/2 c. butter, softened
1 c. sugar
2 eggs
1 3/4 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
3/4 c. pumpkin, cooked and mashed or canned
3/4 c. semi-sweet chocolate morsels
3/4 c. pecans, chopped

Cream butter. Gradually add sugar and beat well. Add eggs, one at a time, beating well after each addition. Combine flour, soda, salt, cinnamon, nutmeg, ginger, and cloves. Add to creamed mixture alternately with pumpkin, beginning and ending with flour mixture. Stir in chocolate morsels and 1/2 cup pecans. Spoon mixture into a 9 x 5 x 13 inch greased and floured loaf pan. Sprinkle top with remaining 1/4 cup pecans. Bake at 350 degrees for 1 hour and 5 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool on wire rack.

Glaze: 3/4 cup confectioners' sugar mixed with 1 tablespoon milk. Mix until smooth. Drizzle on warm loaf.