Dandelion Bread

4.50 from 4 votes

This easy quick bread recipe has a subtle honey flavor but is just basic enough that you can serve it with anything. I love it with honey and butter!

Prep Time15

Cook Time35

Total Time50

Course: Side Dish, Snack

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 191kcal

Cost: Recipe $2.45 / Serving $0.25

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)

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.

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.