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Preheat oven to 350 degrees. Lightly coat 3 non-stick 8x3-inch loaf pan with cooking spray.
In a small bowl, whisk together 1 ½ cups orange juice and zest, canola oil, and slightly beaten egg until well combined.
In a large bowl, combine the all-purpose flour, sugar, baking powder, pecans and salt.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir with a wooden spoon or spatula just until the dry ingredients are incorporated — do not over mix.
Toss the cranberries with a tablespoon of flour, then gently fold into the batter.
Pour batter into the prepared loaf pans and bake for 45 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes.