Drain apricots reserving syrup press apricots through a sieve or food mill. Add enough reserved syrup to apricots to make 1 cup; set aside. Cream shortening and sugar until fluffy. Add eggs, one at a time, beating well after each addition.
Sift dry ingredients together and add alternately with apricots to creamed mixture; stir just until all ingredients are moistened. Stir in pecans.
Spoon batter into well-greased 9 x 5 x 3-inch loaf pan. Bake at 350 degrees for 50 minutes or until tests done.