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Instructions
Step 1
Preheat the oven to 375°F and line a standard size loaf pan with parchment paper.
Step 2
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.
Step 3
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
Step 4
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.
Step 5
Gently fold in the diced Fuyu persimmons.
Step 6
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.
Step 7
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
Step 8
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.
Step 9
Pour the glaze over the fully cooled persimmon loaf and top with sliced Fuyu persimmons if desired.
Step 10
Store covered in the refrigerator for up to 5 days.
