Buttermilk Chocolate Bread

1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 1/2 cups all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/3 cup chopped pecans

CHOCOLATE HONEY BUTTER:

1/2 cup butter (no substitutes). softened
2 tablespoons honey
2 tablespoons chocolate syrup

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well alter each addition. Combine the flour. cocoa. salt. baking powder and baking soda; add to creamed mixture alternately with buttermilk. Fold in pecans.

Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

In a small mixing bowl, beat butter until fluffy. Add honey and chocolate syrup; mix well. Serve with the bread. 

Yield: 1 loaf (1/2 cup butter).