Cut the cranberries in half. In a small bowl, toss the cranberries and raspberries with the orange zest and 1/4 cup of sugar; set aside.
In the bowl of an electric mixer fitted with a paddle attachment, combine the eggs, remaining sugar, orange zest and juice, LorAnn Oil Orange Bakery Emulsion, water, apple sauce and vegetable oil. Mix on low to combine.
In another small bowl, combine the flour, salt and baking soda and whisk gently to combine, then add slowly to ingredients in the mixer.
When the batter is smooth, remove the bowl from the mixer and use a spoonula to gentle incorporate the cranberry mixture and the pecans. Take care not to overmix.
Grease and flour your loaf pans. Pour the batter into the prepared pans.
Bake for 60-70 minutes until a toothpick inserted in the middle comes out clean. Remove from the oven and let cool in the pans 5 minutes before turning out onto a cooling rack
To freeze, let the bread cool completely. Wrap the bread in aluminum foil, than package into a freezer bag. Label and store in the freezer for up to 1 month.