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

 * 1) Heat oven to 350°F. Grease and flour three 5-3/4x3-1/4x2-inch miniature loaf pans.
 * 2) Stir together chocolate chips, cranberries, pecans and orange peel in small bowl; set aside.
 * 3) Stir together flour, sugar, baking powder, baking soda and salt in large bowl; with pastry blender, cut in 
 * 4) shortening until mixture resembles coarse crumbs.
 * 5) Stir in orange juice, egg and reserved chocolate chip mixture just until moistened; divide evenly among 
 * 6) prepared pans.
 * 7) Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean.
 * 8) Cool 15 minutes; remove from pans to wire rack.
 * 9) Cool completely. 
 * 10) Drizzle COCOA DRIZZLE GLAZE over top. 
 * 11) 3 loaves.
 * 12) Microwave butter in small microwave-safe bowl at HIGH (100%) 20 to 30 seconds until melted.
 * 13) Stir in cocoa and water. 
 * 14) Microwave at HIGH 15 to 30 seconds or just until mixture is hot, slightly thickened and smooth when stirred. 
 * 15) Do not boil.
 * 16) Gradually add powdered sugar and vanilla, beating with whisk until smooth. 
 * 17) If necessary, add additional water, a few drops at a time, until of desired consistency. <BR>
 * 18) About 1/4 cup glaze.