Moist Apple Purée and Strawberry Loaf

This is a deliciously moist loaf, which is perfect to make on a Sunday evening for three days of easy slice-and-serve breakfasts. It’s even more delicious when served with some extra fruit.

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Moist Apple Purée and Strawberry Loaf

Prep Time: 15 mins
Cook Time: 50 mins
Yields: 1


  • 2 cups (250g) self-raising flour
  • 1 cup (90g) oats
  • ½ cup (125ml) maple syrup
  • ¾ cup (187ml) vegetable oil
  • 2 medium eggs, whisked
  • 1 cup (250ml) thick natural yoghurt
  • 1 teaspoon vanilla bean paste or extract
  • 1 pouch of apple and strawberry purée
  • ½ cup (87g) strawberries, diced — plus extra sliced for decoration
  • ½ cup (61g) granola to sprinkle on top (optional, but may not be suitable if baby is under 12 months if it contains honey – alternatively you could make your own from the recipe at the start of the Sweet Treats section)


  1. Preheat the oven to 200°C and grease or line a loaf tin
  2. In a large bowl, mix together the flour and oats
  3. In a separate bowl, mix together the maple syrup, oil, eggs, yoghurt, vanilla and purée
  4. Slowly pour the wet ingredients into the dry and whisk to create a smooth, thick batter
  5. Stir in the diced strawberries
  6. Pour the mixture into the loaf tin, decorate with the strawberry slices and sprinkle with granola
  7. Bake your loaf in the oven for 45-50 minutes, or until golden brown and a knife comes out clean from the centre to show that it is cooked through
  8. Serve once cooled.

Additional Info

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