Preheat oven to 350°F (176.667°C)

Course chop the fresh cranberries and pecans and set aside until ready to use. (See Notes)

Sift the flour and sugar into a mixing bowl.

Cut the vegetable shortening into the flour mixture. (See post photo)

In a small bowl; beat the egg then whisk in the orange juice and orange zest. Pour the juice mixture into the dry ingredients.

Mix just enough to combine, don't overmix. Fold in the chopped cranberries and pecans.

Spoon the dough into a well greased 9x5 Loaf pan. Bake for 1 hour, or until golden brown and a toothpick inserted into the center comes out clean.

Allow the bread to cool for about half an hour in the pan then turn out onto a cooling rack to cool completely.

In a small glass measuring cup or mixing bowl; add the confectioners sugar then orange juice and whisk to combine. If a thinner glaze is desired add small amounts of orange juice, mixing in between, until desired consistency.

Drizzle the glaze over the cooled cranberry bread loaf.