This easy Dandelion Bread is an easy recipe that tastes great as a snack or side to any meal. With a subtle honey flavor, this bread is simple and a great basic quick bread recipe to follow.
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Dandelion Bread puts a fresh spin on classic quick bread by using dandelion petals and honey for a lightly floral, naturally sweet flavor. The petals add a subtle springtime aroma, while honey brings gentle sweetness without relying on refined sugar.
This Dandelion Bread recipe is a simple and approachable way to explore wild edible plants and foraging, making it fun for both beginners and experienced foragers alike.
If you enjoy baking with honey, be sure to try Honey Buffalo Wings, Honey Roasted Pumpkin Seeds, Honey Chocolate Chip Cookies, and Honey Bee Cupcakes with Honey Buttercream.
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💛 Why You'll Love This Recipe
- Simple flavor. This quick Dandelion Bread has a mild, subtle taste that pairs well with just about anything. If you've never tried dandelion petals before, they have a light, honey like flavor.
- Naturally sweetened. Honey complements the dandelions and adds gentle sweetness. It also gives the bread a beautiful color and highlights the unique ingredients.
- Versatile. Enjoy it as a snack or serve it with butter alongside dinner. You can also drizzle it with extra honey or jam for a sweeter option. It's especially good with Copycat Texas Roadhouse Butter.
🛒 Ingredients
Dandelion Florets- Use freshly picked or dried organic dandelion florets. These should not have had any contact with pesticides.
Coconut Oil- You will need fats to keep the bread moist, and using coconut oil is a healthier way to do that, but vegetable oil can be used instead. Butter can be used but will make the bread denser.
Honey- Use raw unpasteurized honey for a stronger flavor, or use pasteurized honey for a more subtle flavor.
See the recipe card below for full ingredients and instructions.
💰 Budget-Friendly Tips
Foraged greens: Foraged dandelions make this Dandelion Bread extremely low cost when picked from clean, untreated areas.
Oil swap: Coconut oil can be replaced with melted butter or vegetable oil if that is more affordable.
Sweetener stretch: Honey can be reduced slightly or partially replaced with sugar to stretch ingredients.
🥄 Instructions for Dandelion Bread
Step 1: First, find some clean dandelions (no pesticides, bugs, etc.) Trim off the heads of the flowers, and discard stems and leaves. Measure one cup's worth (can use up to 2 cups).
Step 2: Preheat the oven to 400 degrees F. Grease an 8x4 bread loaf pan and set it aside.
Step 3: Wash the dandelions in a colander in cool running water to remove any possible dirt and bugs (Image 1). Set aside.
Step 4: In a large mixing bowl, add the flour, baking powder, and salt (Image 2).
Step 5: Whisk to combine (Image 3). Set aside.
Step 6: Add your dandelion heads to a small pot of water (just enough water to submerge the flowers) (Image 4).
Step 7: Boil for 1 minute (Image 5).
Step 8: Drain into a colander under cold water to stop the cooking process (Image 6). Squeeze out as much water as possible from the flowers.
Step 9: Add the florets to the dry ingredients (Image 7).
Step 10: Whisk until combined (Image 8).
Step 11: Add in the rest of the ingredients and mix well until almost no lumps remain (Images 9&10). The batter will be fairly wet and lumpy.
Step 12: Pour into a greased bread loaf pan (Image 11).
Step 13: Bake at 400 degrees F for 35-40 minutes until a toothpick can come out clean (Image 12).
Step 14: Let your Dandelion Bread cool for 5 minutes before flipping onto a wire rack and cooling completely.
I like to top my dandelion bread with some melted honey butter while it's still warm. Yum!
Enjoy!
👩🏻🍳 Expert Tips
- Use pesticide free flowers. Only harvest dandelions from untreated areas. Organic or homegrown sources are safest.
- Sourcing tips. Dandelions from your own yard work well. If needed, false dandelions can also be used and have no poisonous look alikes.
- Clean properly. Trim stems just below the green bulb, then rinse the flowers in a colander to remove dirt and insects.
- Blanch for mild flavor. Boil the flowers for 1 minute, then transfer to cold water. This reduces bitterness and leaves a mild, spinach like taste.
❄️ Storage
Storage: Store cooled dandelion bread in an airtight container at room temperature for up to 5 days.
Reheating: Reheat slices in the microwave for about 10 to 15 seconds or warm gently in the oven.
Make Ahead: This bread can be baked ahead and freezes well for up to 3 months. Thaw at room temperature before serving.
🥗 Side Dishes or Pairing Ideas
Dandelion bread pairs well with honey butter, fruit preserves, soft cheeses, soups, salads, or served alongside a simple breakfast or afternoon snack.
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❓ Dandelion Bread FAQs
If you enjoy fancy green salads, you might be consuming dandelion greens without realizing it. Many salad mixes include dandelion greens, and the difference in taste and texture compared to iceberg lettuce is quite noticeable.
Dandelions are some of the healthiest greens you can put in your body. They are so nutritionally dense that they far exceed the benefits of kale or spinach.
They are full of vitamins, antioxidants, and potassium and work as a strong diuretic and blood detoxifier.
Most parts of the dandelion are edible, but you should try to avoid eating as much of the stems as possible. This is because they contain a bitter milky substance which does not taste good.
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🐝 If you tried this Dandelion Bread, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Dandelion Bread
Ingredients
- 1 cup dandelion flower heads, dry measure before washing - ($0.00)
- 2 cups all-purpose flour - ($0.26)
- 2 teaspoons baking powder - ($0.10)
- ½ teaspoon salt - ($0.01)
- ¼ cup coconut oil - ($0.72)
- ¼ cup honey - ($0.96)
- 1 large egg - ($0.15)
- 1 ¼ cup milk - ($0.25)
Instructions
- Forage & Prep: Harvest clean dandelions from an area free of pesticides and contaminants. Trim off the flower heads and discard the stems and leaves. Measure 1 cup of flower heads.
- Preheat & Prep Pan: Preheat the oven to 400°F. Grease an 8 by 4 inch loaf pan and set aside.
- Wash the Flowers: Place the dandelion heads in a colander and rinse thoroughly under cool running water. Set aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, and salt.
- Blanch the Dandelions: Place the dandelion heads in a small pot with just enough water to submerge them. Bring to a boil and cook for 1 minute. Drain immediately and rinse under cold water to stop the cooking process. Squeeze out as much excess water as possible.
- Add Flowers: Add the blanched dandelion heads to the dry ingredients and stir to distribute evenly.
- Mix Batter: Add the coconut oil, honey, egg, and milk. Stir until combined. The batter will be wet and slightly lumpy.
- Bake: Pour the batter into the prepared loaf pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & Serve: Let the bread cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely. Optional honey butter may be brushed on while warm.
Notes
- Foraging Safety: Always harvest dandelions from untreated areas that have not been sprayed with pesticides.
- Bitterness Control: Blanching the flower heads helps reduce bitterness and improves flavor.
- Texture: The batter will be wetter and lumpier than traditional quick bread batters. This is expected.
- Storage: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Nutritional Information
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Caitlin says
Even with my reptiles eating them my yard is still full so Decided to try this recipe 3 different ways.
1. as the recipe directs- Not much flavor. Next time Ill double the Flowers and the Honey and add Cinnamon. Great texture and light and fluffy. Smells AMAZING but just not a ton of flavor.
2. Added Coconut milk and Dandelion Lemonade powder. More flavor and great consistency and works great for my needs as did the original recipe. But the lemonade gave it a ton more flavor. Smells amazing my neighbors texted asking what I was making!
3. A gluten free one. Same recipe but replaced flour with Coconut flour and used Coconut milk instead of regular. Great flavor but consistancy was weird so i need to fix that. But made a nice crumble to mix with homemade ice cream!
Overall my thoughts are to add a little mroe honey and a ton more flowers. But its a great recipe and its so fast and simple unlike others ive seen so 100% will make again. And enough to share!
Nicole says
Using fresh nonprocessed honey can be a great way to bring in more honey flavor. I have found that storebought processed honeys are usually flavor-lacking. So glad you found a few ways that work for you though, they sound incredible! 🙂
Cathy T says
Is the cup of blossoms measured before trimming the blossoms or after?
Looking to make this while my yard is still yellow
Nicole says
After trimming
Nat says
Hello,
I was hoping to make this recipe and it looks like I have all the ingredients except for the coconut oil. Would it be possible to substitute it with vegetable oil or avocado oil?
Thanks.
Nicole says
Yes, those oils will still work just fine. Even melted butter will do the trick. Coconut oil just makes the bread a little more healthy 😉