Preheat oven to 325°F. Coat one 9by 3by 5-inch loaf pan with nonstick spray.
In a small saucepan over medium heat, combine the orange zest, orange juice, 1⁄4 cup sugar, water and butter. Cook until the butter melts and the sugar is dissolved. Set aside to cool.
In a small bowl, whisk the dry ingredients together, including the remaining 1⁄4 cup of sugar. Set aside.
In a large bowl, whisk together the eggs, yogurt, milk and reserved orange mixture, until smooth. Add the dry ingredients and stir until just combined. Stir in the dried cranberries and the pecans.
Scrape the batter into the prepared loaf pan. Bake approximately 45 minutes or until a knife or toothpick inserted into the center comes out clean. Cool in pan for 15 minutes then un-mold onto rack to cool completely before serving.