Grease a 9x5 loaf pan with oil or butter. Set aside.
Mash the persimmon flesh with a fork and set aside.
Preheat the oven to 350 degrees F (177 degrees C).
Brown your butter. Heat butter over medium heat until it fully melts. Lower to low heat and cook until the butter turns a golden yellow color. Remove from the heat and set aside. The butter will continue to brown as it sits.
Add all purpose flour, baking soda, cinnamon, nutmeg, and cloves to a bowl. Mix until well combined. Set aside.
Add the brown sugar, eggs, and browned butter to a separate bowl or the bowl of a stand mixer. Whisk until you get a light, fluffy mixture (1-2 minutes).
Add the smashed hachiya persimmons, vanilla extract, and salt. Mix until combined.
Lastly, add your dry ingredients from step 5 to the wet ingredients. Mix until just combined. Be careful not to over mix the batter.
Spoon the batter into the prepared loaf pan.
Bake for 50-55 minutes until a toothpick comes out clean.
Let it rest for 15-20 minutes before cutting into it.