Preheat your oven to 350º F and spray a load pan with nonstick spray; set aside.
In a large bowl, whisk the flour, baking powder, and salt.
In a small bowl whisk the Greek yogurt yogurt, 1 cup sugar, eggs, zest, and vanilla extract.
Add the wet ingredients into the dry; stirring to combine. Add in coconut oil and mix with a whisk or fork under batter is smooth and totally combined (takes a bit to incorporate the oil).
Pour into the loaf pan and bake for about 50 minutes, testing with a toothpick. Cook up to 5 additional minutes if the toothpick does not come out clean. Remove from oven, place the pan on a wire rack and allow to cool for 5-10 minutes.
In a small saucepan over medium/high heat, add 1/4 cup sugar and 1/3 cup Cuties juice. Bring to a boil and let simmer for 1 minute, whisking until the sugar is dissolved.
Remove the bread from the loaf pan, and set on a wire rack positioned over a baking sheet. Pour the orange topping/juice over the top of the bread, soaking it liberally. Allow the bread to cool for 20 minutes.
Whisk powdered sugar, Cuties juice, and orange extract together. Drizzle over the bread, slice, and serve.
Recipe adapted from Ina Garten's Lemon Cake.