Place a rack in the center of the oven and preheat to 350°F. Grease an approximately 12-inch loaf pan with a light coating of olive oil. Set aside.

Slice the stem ends off the persimmons (about ½-inch), then peel with a vegetable peeler or paring knife. Grate the persimmons using a hand-held grater or food processor. Measure 1½ cups and place in a bowl. Add the baking soda, mix, and set aside. Peel fresh ginger and finely grate 2 tbsp using a microplane or fine grater. 

In a large mixing bowl, combine the brown sugar with olive oil and mix well. Add the eggs and egg yolk and mix until smooth. Stir in the grated fresh ginger, vanilla, cinnamon, cloves, ground ginger, and salt. Fold in the flour just until fully incorporated. Finally, fold in the grated persimmons.

Pour the batter into the prepared loaf pan. Bake at 350°F until golden brown, about 50 minutes. Let the loaf cool in the pan for at least 30 minutes before serving.

Serve and enjoy!