Preheat the oven to 375°F and line a standard size loaf pan with parchment paper.
In a large bowl, whisk together the melted butter, Florida Crystals® Organic Raw Cane Sugar, and Florida Crystals® Organic Light Brown Raw Cane Sugar. Add in the eggs and vanilla extract and whisk until combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
Fold half of the dry ingredients into the wet ingredients. Then add in the Greek yogurt and the remaining dry ingredients and mix until combined.
Gently fold in the diced Fuyu persimmons.
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 Florida Crystals® Organic Powdered Raw Cane Sugar and cinnamon. 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.
Store covered in the refrigerator for up to 5 days.