Introduction
Imagine pulling a golden, slightly sweet loaf from your oven, the warm aroma of honey and fresh flowers wafting through your kitchen. Dandelion bread is not just a treat—it’s a celebration of spring. This simple yet charming recipe transforms the humble dandelion, often overlooked as a weed, into a star ingredient. Dandelions are edible from root to petal, and when added to bread, their bright yellow petals lend a subtle floral essence, a sunny hue, and even some gentle earthy notes.
Perfect for brunch, afternoon tea, or a unique homemade gift, this dandelion bread is a comforting way to reconnect with the seasons and embrace natural, foraged ingredients. Whether you’re using fresh blossoms from your garden or dried petals stored from a sunny afternoon’s gathering, this bread is soft, moist, and full of character.
Let’s get baking and bring the beauty of nature into your kitchen.
Ingredients
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2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon salt
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1/2 cup fresh or dried dandelion petals (yellow parts only)
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1 cup milk (dairy or plant-based)
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1 large egg
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2 tablespoons oil (vegetable, olive, or melted coconut)
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1 tablespoon honey
Preparation Steps
Step 1: Gather and Prepare the Dandelion Petals
If you’re using fresh dandelions, pick them from a clean, pesticide-free area. Remove the green parts and keep only the yellow petals to avoid bitterness. Rinse gently in cold water and pat dry. You’ll need about ½ cup of loosely packed petals.
Step 2: Preheat Your Oven and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper to prevent sticking.
Step 3: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, and salt. Once evenly combined, gently stir in the dandelion petals to distribute them throughout the dry mix.
Step 4: Combine the Wet Ingredients
In a separate bowl, whisk the egg, then add milk, oil, and honey. Mix until smooth and well combined.
Step 5: Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry mixture. Stir gently with a spatula or wooden spoon just until combined. Do not overmix, as this can result in a tough loaf.
Step 6: Bake the Bread
Pour the batter into your prepared loaf pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!
Variations
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Citrus Zest Addition: Add 1 teaspoon of lemon or orange zest for a refreshing twist that pairs beautifully with dandelions.
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Whole Wheat Version: Substitute half the all-purpose flour with whole wheat flour for added fiber and a slightly nuttier taste.
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Vegan Dandelion Bread: Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) and plant-based milk to make this recipe fully vegan.
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Sweet Upgrade: Add a handful of golden raisins or chopped dates for bursts of sweetness in every bite.
Cooking Note
Dandelions are completely edible, but only the petals are used in this bread to prevent bitterness. Always harvest from safe areas—avoid roadsides or chemically treated lawns. If you’re using dried petals, rehydrate them slightly or use as-is, as they will soften during baking.
Serving Suggestions
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Serve with a spread of butter and a drizzle of honey.
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Pair with herbal teas, especially chamomile, lavender, or lemon balm.
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Toast slices and top with cream cheese and fresh fruit.
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Use it as a side with spring soups or salads.
Tips
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Harvest Safely: Make sure your dandelions are free from pesticides and pollution.
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Petal Prep: Plucking the petals can be a bit time-consuming—make it a meditative task or get help from little kitchen hands!
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Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for a week.
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Freezing: Wrap the cooled loaf tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Nutritional Information (per slice, based on 10 servings)
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Calories: 160
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Protein: 4g
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Sodium: 160mg
(Nutritional values are estimates and may vary based on exact ingredients used.)
FAQs
Can I use dandelion greens in this bread?
No, only the petals are recommended for this recipe. The greens are quite bitter and are better suited for sautés or salads.
Is dandelion bread safe for kids?
Yes! As long as the flowers are clean and pesticide-free, this bread is a wholesome and fun way to introduce kids to edible flowers.
Can I double the recipe?
Absolutely. Just use two loaf pans or one larger pan and adjust the baking time as needed—add 10-15 extra minutes and check for doneness.
How do I dry dandelion petals for later use?
Spread them on a clean towel in a single layer and allow them to air-dry out of direct sunlight for 1–2 days. Store in a jar in a cool, dark place.
Conclusion
Baking dandelion bread is a beautiful way to connect with the natural world and turn something wild and free into a comforting, homemade delight. This easy-to-make loaf brings subtle floral notes and a soft, tender crumb that feels like sunshine in every bite. Whether you’re foraging fresh petals or pulling dried ones from your pantry, this recipe invites you to slow down and savor nature’s gifts. Bake it for yourself, for your family, or as a thoughtful seasonal treat for a friend.
Dandelion bread isn’t just food—it’s a story of seasons, of tradition, and of bringing a little more beauty into your kitchen. 🌼
Print
Dandelion Bread
- Total Time: 55 minutes
Description
Imagine pulling a golden, slightly sweet loaf from your oven, the warm aroma of honey and fresh flowers wafting through your kitchen. Dandelion bread is not just a treat—it’s a celebration of spring. This simple yet charming recipe transforms the humble dandelion, often overlooked as a weed, into a star ingredient. Dandelions are edible from root to petal, and when added to bread, their bright yellow petals lend a subtle floral essence, a sunny hue, and even some gentle earthy notes.
Ingredients
-
2 cups all-purpose flour
-
1 teaspoon baking powder
-
1/2 teaspoon salt
-
1/2 cup fresh or dried dandelion petals (yellow parts only)
-
1 cup milk (dairy or plant-based)
-
1 large egg
-
2 tablespoons oil (vegetable, olive, or melted coconut)
-
1 tablespoon honey
Instructions
If you’re using fresh dandelions, pick them from a clean, pesticide-free area. Remove the green parts and keep only the yellow petals to avoid bitterness. Rinse gently in cold water and pat dry. You’ll need about ½ cup of loosely packed petals.
Preheat your oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper to prevent sticking.
In a large mixing bowl, whisk together the flour, baking powder, and salt. Once evenly combined, gently stir in the dandelion petals to distribute them throughout the dry mix.
In a separate bowl, whisk the egg, then add milk, oil, and honey. Mix until smooth and well combined.
Pour the wet ingredients into the dry mixture. Stir gently with a spatula or wooden spoon just until combined. Do not overmix, as this can result in a tough loaf.
Pour the batter into your prepared loaf pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!
Notes
Dandelions are completely edible, but only the petals are used in this bread to prevent bitterness. Always harvest from safe areas—avoid roadsides or chemically treated lawns. If you’re using dried petals, rehydrate them slightly or use as-is, as they will soften during baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes