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Cranberry Chocolate Chip Mini Breads

1 cup semisweet chocolate chips
1 cup fresh or frozen cranberries, coarsely chopped

1/2 cup chopped pecans

2 teaspoons freshly grated orange peel

2 cups all-purpose flour

1 cup granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt
2 tablespoons vegetable shortening

3/4 cup orange juice
1 large egg, slightly beaten

 

Chocolate Glaze:

1 tablespoon butter
1 tablespoon unsweetened baking cocoa
1 tablespoon water
1/2 cup powdered sugar
1/2 teaspoon vanilla extract

1. Heat oven to 350°F (175°C). Grease and flour three 5 3/4 x 3 1/4 x 2-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 shortening until mixture resembles coarse crumbs.
4. Stir in orange juice, egg and reserved chocolate chip mixture just until moistened; divide evenly among prepared pans.
5. 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.
6. For Chocolate Glaze: 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, but not boiling. 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. Drizzle glaze over top.

Makes 3 miniature loaves.

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