Coffee Pecan Loaf

Preheat oven to 350°F (175°C) and grease a loaf pan with shortening or butter.

Whisk together flour, baking powder, and salt in a medium bowl, then set aside.

Cream together shortening and sugar in a large bowl using a mixer or wooden spoon until light and fluffy, about 2 minutes.

Dissolve instant coffee in the milk and allow to cool slightly.

Add eggs one at a time to the shortening mixture, beating well after each addition, then stir in vanilla.

Alternately add the flour mixture and coffee-milk mixture to the egg mixture in three additions, beginning and ending with the flour mixture and stirring gently until just combined.

Fold in the chopped pecans carefully using a spatula to distribute evenly throughout the batter.

Pour batter into the prepared loaf pan and smooth the top with a spatula.

Bake in the preheated oven for 45-50 minutes until a toothpick inserted into the center comes out clean or with only a few moist crumbs.

Remove from oven and allow the loaf to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.