Coat slow cooker with nonstick cooking spray. Blend flour, baking powder, baking soda and salt in a medium bowl. Mix in pecans; set aside.

Combine cranberries and orange peel in seperate medium bowl; pour boiling water over fruit mixture and stir. Add sugar, shortening, egg and vanilla; stir just unitl blended. Add flour mixture; stir just until blended.

Pour batter into the crock-pot slow cooker. Cover; cook on HIGH 1 1/4 to 1 1/2 hours' or until edges begin to brown and cake tester inserted into center comes out clean. Remove stoneware from crock-pot. Cool on wire rack about 10 minutes; remove bread from crockpot and cool completely on rack.