Why You’ll Love This Recipe
This bread is a charming combination of everyday ingredients and the unexpected beauty of fresh dandelion petals. Its tender crumb and natural sweetness from honey make it comforting yet special. It’s easy to make, visually stunning, and versatile—you can serve it plain, with butter, or even spread your favorite jam. Dandelion Bread is perfect for foraging enthusiasts, home bakers, or anyone looking to try a spring-inspired recipe.
Ingredients
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2 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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3/4 cup granulated sugar
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2 tablespoons honey
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2 large eggs
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1 cup milk
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1/4 cup vegetable oil
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1 teaspoon vanilla extract
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1 cup packed fresh dandelion petals (yellow parts only)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
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In a bowl, whisk together flour, baking powder, baking soda, and salt.
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In another bowl, whisk sugar, honey, eggs, milk, oil, and vanilla until smooth.
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Fold in the dandelion petals gently.
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Gradually stir the dry ingredients into the wet ingredients until just combined. Do not overmix.
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Pour the batter into the prepared loaf pan.
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Bake for 40–45 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
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Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Slice and serve with butter, honey, or jam.
Servings and Timing
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Servings: 10 slices
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Prep time: 15 minutes
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Cook time: 45 minutes
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Total time: 1 hour
Variations
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Citrus Twist: Add 1 teaspoon of lemon or orange zest to the batter for a bright, fresh flavor.
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Nutty Addition: Fold in 1/2 cup chopped nuts like walnuts or pecans for texture.
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Spiced Bread: Add 1/2 teaspoon cinnamon or cardamom for warm, aromatic notes.
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Gluten-Free: Replace with a 1:1 gluten-free flour blend.
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Vegan Version: Substitute eggs with flax eggs and use plant-based milk for a vegan-friendly loaf.
Storage/Reheating
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Storage: Keep Dandelion Bread in an airtight container at room temperature for up to 3 days. Refrigerate for up to 1 week.
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Freezing: Wrap individual slices or the whole loaf in foil or plastic wrap and freeze for up to 2 months.
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Reheating: Warm slices in a toaster, oven, or microwave for a few seconds to refresh the bread and enhance its aroma.
FAQs
1. Can I use whole dandelion flowers instead of just the petals?
No, the green parts of the dandelion are bitter. Only the yellow petals should be used for a sweet, floral flavor.
2. How can I keep the bread moist?
Do not overmix the batter and bake until just done. Cooling the loaf on a wire rack helps prevent sogginess.
3. Can I use dried dandelion petals?
Fresh petals are recommended for the best flavor and color. Dried petals may alter the taste and texture.
4. Where should I collect dandelions?
Pick them from unsprayed, clean areas away from roads or pollutants. Rinse thoroughly before using.
5. Can I replace honey with another sweetener?
Yes, maple syrup or agave can be used, but the bread may have a slightly different flavor and texture.
6. Can I make muffins or mini loaves?
Yes, adjust baking time to 20–25 minutes for muffins or 30–35 minutes for mini loaves.
7. Is this bread kid-friendly?
Yes, its mild floral flavor and natural sweetness make it enjoyable for children.
8. Can I add fruits to the batter?
Small fruits like blueberries or chopped apples work well, but avoid large or wet fruits that could make the bread soggy.
9. What can I serve with Dandelion Bread?
Butter, honey, jam, or soft spreads like cream cheese complement its subtle floral flavor. It also pairs nicely with tea.
10. Can I make this bread ahead of time?
Yes, you can bake it a day before serving. Keep it wrapped in foil or an airtight container to maintain freshness.
Conclusion
Dandelion Bread is a delightful, spring-inspired loaf that blends subtle floral notes with the natural sweetness of honey. Simple to make yet visually stunning, it’s perfect for breakfast, brunch, or tea time. Each slice is soft, fragrant, and full of sunshine, making it a recipe that will brighten any table and bring a touch of nature indoors.

Dandelion Bread Recipe
- Author: Amy
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 10 slices
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Dandelion Bread is a golden, moist loaf with a delicate floral flavor, made using fresh dandelion petals, honey, and simple pantry ingredients. This unique springtime bread is subtly sweet and aromatic, perfect for breakfast, afternoon tea, or as a light snack.
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
2 tablespoons honey
2 large eggs
1 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 cup packed fresh dandelion petals (yellow parts only)
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, whisk sugar, honey, eggs, milk, oil, and vanilla until smooth.
- Fold in the dandelion petals gently.
- Gradually stir the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan.
- Bake for 40–45 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve with butter, honey, or jam.
Notes
Add 1 teaspoon lemon or orange zest for a citrus twist.
Fold in 1/2 cup chopped nuts like walnuts or pecans for added texture.
Add 1/2 teaspoon cinnamon or cardamom for warm, aromatic notes.
Use a 1:1 gluten-free flour blend to make it gluten-free.
Use flax eggs and plant-based milk for a vegan version.
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
Wrap and freeze for up to 2 months; reheat slices in toaster, oven, or microwave.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg