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Dandelion Bread

Emily Parker
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 10 slices
Calories 240 kcal

Ingredients
  

  • 1 cup clean dandelion petals yellow parts only, loosely packed
  • Tip: Use freshly picked petals from unsprayed lawns or meadows.
  • 2 cups all-purpose flour
  • Can substitute with whole wheat flour for a more rustic texture.
  • 2 teaspoons baking powder
  • Pinch of salt
  • 1 egg
  • 1 1/4 cups milk
  • Dairy or plant-based milk like almond or oat milk work well.
  • 3 tablespoons vegetable oil
  • Or use melted butter or coconut oil for added richness.
  • 1/2 cup honey
  • Maple syrup or agave nectar can be used as alternatives.

Instructions
 

Step 1: Prep Your Oven and Pan

  • Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan. This helps prevent the bread from sticking and gives a nice golden crust.
  • Tip: Line the bottom with parchment paper for easy removal if you plan to gift or store the loaf.

Step 2: Mix Dry Ingredients

  • In a large bowl, whisk together:
  • 2 cups of flour
  • 2 teaspoons of baking powder
  • A pinch of salt
  • Next, gently fold in the dandelion petals. It’s important they’re well separated and dry.
  • Tip: Pinch off just the yellow petals, avoiding green bases—they can add a bitter taste.

Step 3: Mix Wet Ingredients

  • In another bowl, combine:
  • 1 egg
  • 1 1/4 cups milk
  • 3 tablespoons vegetable oil
  • 1/2 cup honey
  • Whisk until smooth. The honey gives a mellow sweetness and beautiful color to the finished bread.
  • Tip: If your honey is thick, warm it slightly before mixing—it’ll blend more easily.

Step 4: Combine Wet and Dry

  • Pour the wet mixture into the dry ingredients and stir gently until just combined.
  • Important: Don’t overmix—doing so can create a tough or dense loaf. The batter should be slightly lumpy and thick.

Step 5: Bake

  • Pour the batter into the prepared pan and smooth the top with a spatula.
  • Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
  • Tip: Rotate the pan halfway through baking for even color.

Notes

  • Harvest Tips: Always gather dandelions from areas free of chemicals, away from busy roads and pet-frequented lawns.
  • Flavor Additions: Try adding lemon zest, lavender buds, or even a handful of chopped nuts for extra flavor.
  • Dietary Options: Use flax eggs and plant-based milk to make this vegan. Gluten-free flour blends work well too, just check for 1:1 substitution compatibility.
  • Common Mistakes:
    • Using green parts of the flower – always use just the petals!
    • Overmixing the batter – mix until just combined.
    • Not greasing the pan – this loaf is moist and can stick easily.