Stir together 1/4 cup of the almonds and the 1 tablespoon sugar; set aside. In a large mixing bowl stir together 1 cup of the flour, the 3/4 cup sugar, baking powder, allspice, baking soda, and salt. Add margarine or butter, orange peel, and juice. Beat with an electric mixer on low to medium speed about 30 seconds or till combined, then beat on high for 2 minutes. Add eggs and remaining flour. Beat on low speed just till combined. Carefully fold in nectarines or peaches, blueberries, and remaining almonds. Pour into a greased 8x4x2-inch loaf pan. Sprinkle almond-sugar mixture over top of batter. Bake in a 350° oven for 55 to 60 minutes or till a wooden toothpick inserted near the center comes out clean. Cover with foil the last 15 minutes if necessary to prevent overbrowning. Cool in pan for 10 minutes. Remove from pan; cool completely on a wire rack. Wrap and store overnight before slicing. Makes 1 loaf (about 16 servings). Nutrition information per serving: 165 cal (40% from fat), 7 g fat, 26 mg chol, 3 g pro., 22 g carbo., 1 g dietary fiber, 136 mg sodium. bake 05