1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. cloves
1/2 c. butter
1 c. sugar
1 tsp. vanilla
2 eggs
3/4 c. solid pack pumpkin
3/4 c. chocolate bits
1/2 c. pecans, coarsely chopped

Grease bottom of 9 x 5 x 3 inch loaf pan. Preheat oven to 350 degrees. Sift together flour, baking soda, salt and spices. Cream butter in large mixing bowl; gradually add sugar, beating until light and fluffy. Add vanilla. Blend in eggs; beat well. At low speed add dry ingredients alternately with pumpkin, beginning and ending with dry ingredients. Stir in chocolate morsels and 1/4 cup nuts. Spread in pan; sprinkle with remaining nuts. Bake at 350 degrees for 60-70 minutes or until cake springs back when lightly touched in center. Let cool 15 minutes; remove from pan and allow to cool completely. Drizzle with glaze. Let stand at least 6 hours before slicing.

GLAZE:

1/2 c. sifted confectioners'sugar
1/8 tsp. cinnamon
1/8 tsp. nutmeg

Combine ingredients and blend with 1-2 tablespoons cream until it is of consistency of a glaze.