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Dandelion Bread

Dandelion Bread

A delightful and unique bread that incorporates the subtle flavors of dandelion petals. Perfect for a springtime treat.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 1 loaf
Course: Bread
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Dandelion Petals
  • 1 cup clean dandelion petals (yellow parts only, loosely packed) 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 tsp baking powder
  • 1 pinch salt
  • 1 egg
  • 1 1/4 cups milk Dairy or plant-based milk like almond or oat milk work well.
  • 3 tbsp 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.

Equipment

  • 9×5-inch Loaf Pan

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan.
  2. In a large bowl, whisk together 2 cups of flour, 2 teaspoons of baking powder, and a pinch of salt.
  3. Next, gently fold in the dandelion petals. It’s important they’re well separated and dry.
  4. In another bowl, combine 1 egg, 1 1/4 cups milk, 3 tablespoons vegetable oil, and 1/2 cup honey. Whisk until smooth.
  5. Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
  6. Pour the batter into the prepared pan and smooth the top with a spatula.
  7. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.

Notes

Enjoy this bread fresh out of the oven with a bit of butter or honey. Perfect for breakfast or as a unique gift!