Name: Dandelion Bread Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; ½ teaspoon salt; ½ teaspoon ground cinnamon; ½ cup granulated sugar; 1 cup milk; ¼ cup vegetable oil or melted butter; 2 large eggs; 1 teaspoon vanilla extract; 1 cup dandelion petals (rinsed and green parts removed)

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Welcome to the whimsical world of Dandelion Bread, a recipe that brings the sunny cheer of wildflowers right into your kitchen. This uniquely delightful loaf celebrates spring’s bounty by folding vibrant yellow dandelion petals into a tender, lightly sweet bread with subtle honey-like notes. Whether you’re an adventurous forager or simply intrigued by creative home baking, Dandelion Bread is a tasty nod to nature’s simplest gifts, offering a warm, distinctive flavor that’s sure to brighten your table and your spirits.

Ingredients You’ll Need

Ingredients You’ll Need

Creating Dandelion Bread is all about embracing humble pantry staples and a burst of wildflower magic. Each ingredient has its purpose, blending into a moist, golden loaf with irresistible aroma and color.

All-purpose flour: The supportive backbone for our loaf, ensuring a tender crumb and easy mixing.
Baking powder: The essential lift your bread needs for a light, cake-like texture.
Salt: A pinch balances sweetness and enhances the delicate floral and spice notes.
Ground cinnamon: Just enough to lend warmth and depth to every bite.
Granulated sugar: Adds gentle sweetness without overpowering the dandelion’s flavor.
Milk: Brings moisture and softness to the crumb—it’s the secret to a tender loaf.
Vegetable oil or melted butter: Choose butter for rich flavor, or oil for extra-moist texture.
Large eggs: Give structure and a lovely golden hue to your bread.
Vanilla extract: Enhances the bread’s natural sweetness and aroma.
Dandelion petals: The star ingredient—make sure they’re fresh, clean, and free of green bits for a sweet, subtle taste.

How to Make Dandelion Bread

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with your preferred method—nonstick spray, butter, or parchment. This ensures your Dandelion Bread releases easily later and bakes up beautifully golden every time.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, salt, cinnamon, and sugar. Mixing these dry ingredients thoroughly distributes the leavening and spices, guaranteeing an even rise and well-blended flavor throughout the loaf.

Step 3: Blend Wet Ingredients

In another bowl, whisk the milk, vegetable oil (or melted butter), eggs, and vanilla extract until smooth and creamy. This step ensures your liquids are well emulsified, laying the foundation for a cake with cohesive texture and flavor.

Step 4: Mix Wet and Dry Mixtures

Pour the wet ingredients into the dry mixture and gently stir until just combined. Be careful not to overmix—stop as soon as no streaks of flour remain. This preserves the tender crumb and prevents the bread from becoming tough.

Step 5: Fold in Dandelion Petals

Fold in your clean, prepared dandelion petals using a spatula, evenly distributing them throughout the batter. The petals will infuse subtle color and a delicate floral note, making every slice of Dandelion Bread special.

Step 6: Bake and Cool

Pour the batter into your greased loaf pan, smoothing the top. Bake for 45 to 50 minutes, or until a toothpick inserted in the center emerges clean. Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to finish cooling completely—the aroma at this stage is heavenly!

How to Serve Dandelion Bread

Garnishes

For a pretty finishing touch, dust your Dandelion Bread with a little powdered sugar, drizzle a glaze of honey or lemon icing, or sprinkle a few additional fresh dandelion petals on top for that instant springtime charm. These simple garnishes invite you to eat with your eyes first!

Side Dishes

Dandelion Bread pairs beautifully with creamy butter, tangy lemon curd, or a dollop of whipped ricotta on the side. It’s lovely next to fresh fruit—think strawberries or orange slices—for breakfast, or served alongside a warm herbal tea for an afternoon pick-me-up.

Creative Ways to Present

Go a step further and cut your Dandelion Bread into cubes for a rustic springtime trifle, toast slices for a unique French toast, or use them as a base for sweet or savory open-faced sandwiches. The floral notes make it especially memorable on a brunch buffet or for a picnic spread.

Make Ahead and Storage

Storing Leftovers

Wrap your cooled loaf tightly in plastic wrap or keep it in an airtight container at room temperature. Dandelion Bread stays soft and tasty for about 2–3 days, making it a fabulous bake-ahead option for easy breakfasts or snacks.

Freezing

To freeze, slice the bread once fully cooled, wrap individual pieces or the entire loaf in foil, and tuck them into a freezer bag. Dandelion Bread holds up well frozen for up to three months; just thaw at room temperature for a few hours when you’re ready to enjoy.

Reheating

Gently warm slices in the toaster, a low oven, or even a microwave for a few seconds. Reheating brings out the bread’s natural sweetness and revives its fresh, just-baked texture—perfect for a cozy treat, anytime.

FAQs

Is it safe to eat dandelion petals in bread?

Absolutely! As long as your dandelions are harvested from areas free of pesticides and chemicals, the petals are not only safe but deliciously edible. Just be sure to rinse them well and remove any green parts to avoid bitterness.

Can I substitute other flowers in Dandelion Bread?

You certainly can experiment—edible flowers like violets or nasturtiums add unique flavors and colors. However, the recipe is specifically crafted to highlight the mild, honey-like undertones of dandelions, so substitutions may create a different taste.

Why do I need to remove the green parts from dandelion petals?

The green base (calyx) of dandelions can taste quite bitter and may introduce unwanted flavors to your bread. Sticking to just the yellow petals keeps the flavor delicate and sweet, letting the floral notes shine through.

Can I make Dandelion Bread vegan?

Yes! Swap the eggs for your favorite egg replacer, use non-dairy milk, and choose oil instead of butter. The bread will still be deliciously moist with a lovely crumb, thanks to the forgiving, flexible batter.

What kind of texture should I expect with Dandelion Bread?

Dandelion Bread is soft and moist with a gently springy crumb. The petals add a slight chew and beautiful flecks of color, making each slice a treat for both your palate and your eyes.

Final Thoughts

Dandelion Bread is more than just a fun kitchen experiment; it’s a celebration of the wild, wonderful flavors growing right outside your door. If you’ve never baked with edible flowers before, this is your perfect starting point. Grab those golden petals and let your next loaf be a conversation starter—springtime in every bite is just an oven away!

Dandelion Bread Recipe

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4.7 from 15 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 1 loaf (about 10 slices) 1x
Diet: Vegetarian

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Description

Delight in the unique flavor of dandelion with this easy-to-make Dandelion Bread recipe. A touch of nature’s bounty in a sweet, moist loaf perfect for breakfast or a snack.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ cup granulated sugar

Wet Ingredients:

1 cup milk
¼ cup vegetable oil or melted butter
2 large eggs
1 teaspoon vanilla extract

Additional:

1 cup dandelion petals (rinsed and green parts removed)

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Instructions

Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, cinnamon, and sugar.
Combine Wet Ingredients: In another bowl, whisk the milk, oil or melted butter, eggs, and vanilla until smooth.
Mix Batter: Pour the wet ingredients into the dry and stir just until combined. Gently fold in the dandelion petals.
Bake: Pour the batter into the prepared loaf pan and spread evenly. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.