Dandelion Bread

A unique and delightful bread featuring the subtle floral notes of dandelion petals. Perfect with a touch of butter or honey!

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Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 1 loaf

Course: Bread

Cuisine: American

Calories: 240

Ingredients Equipment Method Nutrition Notes

Ingredients

Dandelion Petals

1 cup clean dandelion petals yellow parts only, loosely packed
2 cups all-purpose flour can substitute with whole wheat flour for a more rustic texture
2 tsp baking powder
1 tsp salt a pinch
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

9x5-inch loaf pan

Method

Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan.
In a large bowl, whisk together the flour, baking powder, and salt. Gently fold in the dandelion petals.
In another bowl, combine the egg, milk, vegetable oil, and honey. Whisk until smooth.
Pour the wet mixture into the dry ingredients and stir gently until just combined.
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

Nutrition

Calories: 240kcal

Notes

This bread is best enjoyed fresh but can be stored wrapped at room temperature for up to 3 days. Try toasting slices for a delightful breakfast treat.