Preheat the oven to 350F. Line a loaf pan with parchment paper, or grease the pan.
In a large bowl, whisk together the melted butter and sugar. Whisk in the remaining ingredients until the batter is smooth: yogurt, orange juice, eggs, and orange zest.
Add the flour, baking powder, baking soda, and salt to the wet ingredients. Gently stir the dry ingredients into the wet ingredients with a wooden spoon or rubber spatula. Stir until just combined - do not overmix.
Stir the pecans and halved cranberries into the batter.
Spread the batter into the prepared loaf pan. Top the loaf with the turbinado sugar (optional, but recommended since it adds a sweet crunch to the crust).
Bake the bread for 50-60 minutes, until a toothpick inserted in the center of the loaf comes out clean.
Let the loaf cool before cutting and serving.
Notes
*I used coconut sugar. Cane sugar or sucanat should also work. Stick with the weight measurement, if possible, when using a different sugar.