In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
Using a box grater, grate the flesh of 1 large fuyu persimmon to yield about ½ cup persimmon pulp. Set aside.
Finely chop the candied ginger and place in a small bowl. Toss with a small amount of the dry ingredients until fully coated. This ensures the ginger pieces won't stick together and will evenly distribute throughout the cake.
In a large bowl, whisk together the melted brown butter, sugar, and brown sugar until fully combined. Then add in the eggs and vanilla extract and mix until smooth.
Fold half of the dry ingredients into the wet ingredients. Then add in the Greek yogurt and persimmon pulp and the remaining dry ingredients and mix until combined.
Gently fold in the diced candied ginger.
Cut a parchment paper sling slightly smaller than the width of the pan and make sure it fits flatly in the bottom. Then lightly spray the bottom and sides of the pan with a vegetable oil based spray. Place you parchment paper sling in the bottom of the pan and smooth it out so that it sticks to the pan spray. You can also use solid metal binder clips to hold the parchment in place.
Pour the batter into your prepared loaf pan and bake for 45-60 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.
Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely to room temperature.
Optional Glaze: In a small bowl, whisk together the powdered sugar, cinnamon, and melted butter. Add in the milk one teaspoon at a time until your desired consistency is reached.
Pour the glaze over the fully cooled persimmon loaf and top with sliced fuyu persimmons if desired.
Notes
Store covered in the refrigerator for up to 5 days.