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
