Dandelion Bread
Delightfully unique and bursting with earthy sweetness, dandelion bread is a wholesome twist on a classic loaf that showcases nature’s most underestimated ingredient: fresh dandelion petals. This quick bread recipe blends the golden, floral notes of dandelions with pantry staples like all-purpose flour, sugar, and vanilla for a subtly sweet, aromatic loaf that’s perfect for breakfast, tea time, or as a mid-afternoon snack. The preparation is simple, with just 15 minutes of prep time, and the result is a soft, moist bread with pops of vibrant yellow petals throughout. Serve this homemade bread warm with a pat of butter or drizzle of honey for a comforting treat that’s allergen-friendly and kid-approved. It’s a creative way to forage fresh, pesticide-free dandelions and bring a slice of spring to your table. Keywords: dandelion bread recipe, foraged dandelion recipes, dandelion petals bread, unique bread recipe, quick bread ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup dandelion petals (fresh, yellow parts only)
- 0.75 cups granulated sugar
- 1 cup milk
- 0.25 cups unsalted butter (melted)
- 1 large egg
- 1 teaspoons vanilla extract
Instructions
Preheat your oven to 375°F (190°C). Grease a standard 9x5-inch loaf pan or line it with parchment paper for easy removal.
Harvest fresh dandelion flowers, ensuring they are pesticide-free and clean. Gently remove the petals by pinching off the yellow parts, discarding the green stems and calyx. Wash and pat the petals dry before measuring 1 cup.
In a large mixing bowl, whisk together the flour, baking powder, and salt. Stir in the dandelion petals, ensuring they are evenly distributed.
In a separate medium-sized bowl, whisk together the sugar, milk, melted butter, egg, and vanilla extract until smooth and fully combined.
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the dandelion bread warm or at room temperature. Enjoy it plain or with a spread of butter or honey.
Nutrition Facts
Calories |
2203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.1 g | 80% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 337 mg | 112% | |
| Sodium | 2442 mg | 106% | |
| Total Carbohydrate | 373.1 g | 136% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 164.4 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 846 mg | 65% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 1721 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
