Persimmon and Pear Yogurt Loaf (Baby & Toddler Friendly)
If you’re looking for a soft, nutrient-dense bake that’s perfect for babies and delicious enough for toddlers, this Persimmon and Pear Yogurt Loaf is such a good one to add to your rotation. It’s made with simple ingredients, naturally sweet fresh fruit, and 1 cup of whole milk yogurt - which keeps the loaf incredibly moist and adds healthy fats that babies need for brain development and growth!
Servings 10 slices
Ingredients
- 1 cup plain whole milk yogurt Greek or regular
- 1 large egg
- ½ cup mashed ripe banana or unsweetened applesauce
- 1 cup all-purpose flour
- 1 small pear peeled and finely chopped
- ½ –1 persimmon steamed until soft, then sliced for topping
- 1 tablespoon milk of choice breast milk, formula, or regular milk, if needed
- ½ teaspoon baking powder optional for slight lift
- ½ teaspoon cinnamon optional
Instructions
- Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
- In a bowl, whisk together yogurt, egg, and mashed banana until smooth. Add the flour, baking powder (if using), and cinnamon. Mix until just combined. Fold in the finely chopped pear.
- If the batter feels too thick, add 1 tablespoon of milk to loosen slightly. Pour into the loaf pan and smooth the top.
- Arrange the steamed persimmon slices on top and bake for 30–40 minutes, or until the loaf is set and a toothpick comes out clean.
- Cool completely before slicing into baby-friendly strips or toddler portions.