Position a rack in the middle of the oven and preheat to 325°F. Lightly coat the inside of 2 9-by-5-by-3-inch loaf pans with shortening. Onto a piece of waxed paper, sift together twice the flour, baking powder, salt and baking soda.
In a large bowl, cream together the butter, sugar and orange zest. One at a time, beat in the eggs. Stir in the orange juice.
Add the cranberries and pecans to the flour mixture and toss to combine. Add the cranberry mixture to the butter mixture and stir until just combined; do not overmix. Divide the batter between the 2 prepared pans.
Bake the loaves until they are risen, lightly browned, just beginning to pull away from the sides of the pan and a tester, inserted into the middle of a loaf, comes out almost clean, about 50 minutes.
Cool the loaves in the pans on a rack for 15 minutes, then turn out and cool completely before slicing.Makes two 9-inch loaves.