Preheat the oven to 350 degrees F. Line a 8"x4" loaf pan with parchment paper. Spray the sides with nonstick cooking spray. Set aside.

In a medium size bowl, combine 1/3 cup of the sugar and the orange zest. Use your fingertips to rub the orange zest into the sugar, until the sugar is all golden in color and fragrant. Add the flour, kosher salt, baking powder, and remaining 1/3 cup of sugar to the bowl. Whisk to combine thoroughly.

In a separate medium size bowl, combine the maple yogurt, olive oil, eggs, and vanilla extract. Whisk to thoroughly combine. Add the dry ingredients to the wet ingredients, and whisk to combine until no dry patches of flour remain, and all of the ingredients are evenly incorporated. Pour the batter into the prepared loaf pan, and bake for 55-60 minutes, rotating the pan halfway though. The top should be very golden brown, and a toothpick should come out clean. Allow the cake to cool for 15 minutes in the pan, then use the parchment paper to lift the cake out of the pan, and continue cooling completely before glazing.

In a small bowl, combine the powdered sugar, yogurt, water, and pinch of salt. Whisk well until no clumps of powder sugar remain. When the cake is completely cool, pour all over the cake.

Line a baking sheet with parchment paper. Set aside.

In a medium skillet over medium heat, combine the pecans, sugar, and ground cinnamon. Use a wooden spoon to combine. Stir occasionally until the sugar begins to dissolve, about 3-4 minutes. Continue to stir as the sugar dissolved, making sure that all of the pecans are coated with the melted sugar, another 2-3 minutes.

Pour the candied pecans out on the prepared baking sheet, then use the spoon to break them up and separate them a bit. Allow to cool for at least 10 minutes. Sprinkle on top of the glazed cake.