|Shortening||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Pecans||1⁄2 Cup (8 tbs), chopped|
Blanch nectarines; remove peel.
Mash enough nectarine pulp to measure 1 cup.
Cream shortening with sugar; mix in eggs and vanilla.
Sift flour with baking powder and salt; add to creamed mixture alternately with mashed nectarines, mixing well after each addition.
Fold in pecans.
Turn into greased and floured 9 x 5 x 3-inch loaf pan.
Bake in 350-degree oven for about 1 hour.
Cool in pan for 10 minutes; remove from pan.
Cool on wire rack.
Wrap well; store overnight.