Cheery Cranberry Chocolate Chip Bread

Ingredients

 * 1 	cup  	HERSHEY'S Semi-Sweet Chocolate Chips
 * 1 	cup 	Fresh or frozen cranberries, coarsely chopped
 * 1/2 	cup 	Pecan pieces
 * 2 	tsp 	Freshly grated orange peel
 * 2 	cups 	All-purpose flour
 * 1 	cup 	Sugar
 * 1 1/2 	tsp 	Baking powder
 * 1/2 	tsp 	Baking soda
 * 1/2 	tsp 	Salt
 * 2 	tbsp 	Shortening
 * 3/4 	cup 	Orange juice
 * 1 		Egg, slightly beaten
 * COCOA DRIZZLE GLAZE (recipe follows)
 * 1 	tbsp 	Butter or margarine
 * 1 	tbsp 	HERSHEY'S Cocoa or HERSHEY'S Dutch Processed
 * Cocoa
 * 1 	tbsp 	Water
 * 1/2 	cup 	Powdered sugar
 * 1/2 	tsp 	Vanilla extract

Directions
Heat oven to 350°F. Grease and flour three 5-3/4x3-1/4x2-inch miniature loaf pans. Stir together chocolate chips, cranberries, pecans and orange peel in small bowl; set aside. Stir together flour, sugar, baking powder, baking soda and salt in large bowl; with pastry blender, cut in  shortening until mixture resembles coarse crumbs. Stir in orange juice, egg and reserved chocolate chip mixture just until moistened; divide evenly among  prepared pans. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes; remove from pans to wire rack. Cool completely.  Drizzle COCOA DRIZZLE GLAZE over top.  3 loaves. Microwave butter in small microwave-safe bowl at HIGH (100%) 20 to 30 seconds until melted. Stir in cocoa and water.  Microwave at HIGH 15 to 30 seconds or just until mixture is hot, slightly thickened and smooth when stirred.  Do not boil. Gradually add powdered sugar and vanilla, beating with whisk until smooth.  If necessary, add additional water, a few drops at a time, until of desired consistency. <BR> About 1/4 cup glaze.