Spiced Persimmon & Pear Bread

2¼ cups flour
½ cup brown sugar, packed
1½ tsp baking soda
1 tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
1/8 tsp ground cloves
1 cup plain fat-free yogurt cooking spray
1/3 cup ripe pears, finely diced
1/3 cup honey
¼ cup canola oil
2 tsp fresh ginger, grated
1 tsp vanilla extract
2 large eggs, beaten
½ cup persimmon, diced
½ cup dried cranberries

1. Lightly coat two bread baking tins with cooking spray.
2. In a large bowl, combine flour, brown sugar, baking soda, salt, cinnamon, nutmeg, and cloves, and stir well. In another bowl, combine yogurt, pears, honey, canola oil, ginger, vanilla extract, and eggs, and whisk together well.
3. Fold egg mixture into flour mixture, then fold in persimmon and dried cranberries. Pour batter into tins.
4. Bake at 375º for 18 min, or until a toothpick inserted in the center comes out clean. Cool in pans for 5 min on a wire rack, then remove bread from pans.