Dandelion Bread (Honey Sweetened Quick Bread)

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Dandelion Bread is a soft, lightly sweet quick bread made with fresh dandelion petals and golden honey. It's a wonderful way to celebrate spring’s first blooms and transform a humble wildflower into a cozy, wholesome treat.

With a texture similar to banana bread and a subtle floral sweetness, this simple loaf is perfect for breakfast, tea time, or an afternoon snack—especially when served warm with a pat of butter and a drizzle of extra honey.

It’s a beautiful way to bring a little wild foraging into your baking. Sweetened naturally with honey and scattered with soft bursts of dandelion, this loaf feels nostalgic, nourishing, and quietly magical.

Why You’ll Love My Dandelion Bread:

• Gently sweet, with natural floral notes

• Easy to make with pantry staples + foraged dandelions

• A cozy, farmhouse-inspired recipe perfect for spring

• Lovely as a gift or centerpiece for a spring brunch

• No yeast or fancy techniques required—just simple stirring and baking

• Dandelions are abundant and easy to find! Click here to read my foraging guide!

Ingredients & Substitutions:

• Flour.

• Baking Powder & Baking Soda.

• Salt.

• Lemon Zest.

• Butter. You can replace the melted butter with a neutral baking oil such as canola or vegetable oil.

• Honey. If you would prefer not to use honey, it can be replaced with an equal amount of sugar.

• Sugar. If you would prefer to not use sugar, it can be replaced with an equal amount of honey.

• Eggs. The eggs can be replaced with applesauce. Use a 1/4 cup (60 ml) of applesauce per egg.

• Vanilla Extract.

• Sour Cream. You can also use yogurt or more buttermilk!

• Buttermilk.

• Lemon Juice.

• Dandelion Flower Petals.

How to Make Dandelion Bread:

• Gather and prepare dandelion petals— Click here to learn how!

• Whisk dry ingredients.

• Cream together butter, honey, and sugar.

• Combine wet, dry, and petals.

• Pour into pan and bake.

• Cool and enjoy!

Step One: Preheat the oven to 350° F (177° C). Butter and flour 2 9 x 5-inch (23 x 13-cm) loaf pans. Line the pans with parchment paper and set these aside for now.

Step Two: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest. Set this aside for now.

Step Three: In a separate large bowl, whisk together the melted butter, honey, and sugar until the sugar is slightly dissolved, about 2 minutes. Whisk in the eggs and vanilla.

Step Four: In a small bowl or measuring glass, quickly whisk together the sour cream, buttermilk, and lemon juice.

Step Five: Then, to the egg and sugar mixture, alternately mix in the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Be careful to only mix until just combined. This should take about 5 minutes total. Finally, fold in the dandelion flower petals until evenly distributed throughout the batter.

Step Six: Evenly divide the batter between the two prepared loaf pans. Bake the bread for about 50 to 60 minutes or until a knife inserted into the center comes out clean or with a few moist crumbles sticking to it.

Step Seven: Remove the loaves from the oven and let them rest on a wire cooling rack for at least 10 minutes before removing the loaves from the pans. Then, remove the bread from the pans by gently lifting the parchment paper out. Unwrap the breads and let cool completely on a wire cooling rack before slicing.

Step Eight: For a fancier feel, you can make a simple powdered sugar icing to decorate the breads. In a small bowl, whisk together the powdered sugar and milk until it reaches the desired consistency. Pour the icing over the tops of the bread and decorate with edible flowers.

Tips for Success:

• Harvest from unsprayed areas—only use dandelions from clean, chemical-free lawns or fields.

• Use just the petals, not the green bases, to avoid bitterness.

• Do not over-mix the batter once you add flour—gentle folding keeps the loaf tender.

• Chill your loaf overnight—flavor improves by the next day!

Variations:

• Add chopped walnuts or pecans for crunch

• Stir in a handful of blueberries with the petals for a fruity flavor

• Swap 1/4 cup flour for whole wheat flour for a heartier texture

• Use maple syrup instead of honey for a deeper sweetness

Serving Suggestions:

Dandelion Bread shines at breakfast or tea time, especially with a smear of butter, clotted cream, or a drizzle of warm honey. Pair it with my Dandelion Flower Fairy Tea or a glass of Grapefruit Ginger Fizz Mocktail for a fresh spring meal. It also makes a lovely, rustic addition to a spring picnic or Beltane celebration.

Storage Instructions:

• Store wrapped at in plastic wrap at room temperature for up to 3 days

• Refrigerate for up to 5 days (bring to room temp before serving)

• Freeze slices individually for up to 2 months

Tools You’ll Need:

• 9 x 5 loaf pans

• Mixing bowls

• Whisk

• Microplane/zester

• Parchment paper

Frequently Asked Questions:

Can I use dried dandelion petals?
Fresh petals are best for texture and flavor. But you can use dried petals, if that is what you have on hand.

Is it safe to eat dandelions?
Yes, as long as they are from clean, unsprayed areas! Always wash gently before use. Click here to read my guide on foraging and cooking with dandelions.

Can I make this bread vegan?
Yes—substitute the butter with coconut oil or vegan butter, the buttermilk with a plant based milk, and use flax eggs or applesauce.

Does the bread taste grassy?
Not at all—just lightly floral and sweet, especially if you use only yellow petals. It really tastes like honey!

Final Thoughts:

There’s a certain magic to baking with wildflowers—especially when they come from your own backyard. This Dandelion Bread is simple, joyful, and a reminder that beauty often grows where we least expect it. If you love cozy, rustic baking, you might also enjoy my Classic Lemon Squares or Maple Walnut Cake.

xoxo Kayla

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Yield: 2

Author: Kayla Lobermeier

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Dandelion Bread (Honey Sweetened Quick Bread)

Dandelion Bread is a soft, lightly sweet quick bread made with fresh dandelion petals and golden honey. It's a wonderful way to celebrate spring’s first blooms and transform a humble wildflower into a cozy, wholesome treat.

Prep time: 30 MinCook time: 49 MinTotal time: 1 H & 19 M

Cook modePrevent screen from turning off

Ingredients

Dandelion Bread:

• 4 cups (500 g) all-purpose flour
• 2 tsp baking powder
• 2 tsp baking soda
• 1 tsp kosher salt
• 2 tbsp (8 g) lemon zest
• 1/2 cup (120 ml) melted salted butter
• 1/2 cup (120 ml) honey
• 1/2 cup (100 g) granulated sugar
• 2 large eggs, room temperature
• 2 tsp (10 ml) vanilla extract
• 2/3 cup (160 ml) sour cream, room temperature
• 1/2 cup (120 ml) buttermilk, room temperature
• 2 tbsp (30 ml) fresh lemon juice
• 1 cup (25 g) fresh dandelion flower petals

Simple Powdered Sugar Icing:

• 1 cup (114 g) powdered sugar, sifted
• 2 to 3 tbsp (30 to 45 ml) heavy cream or milk
• Edible flowers (dandelion petals, wild violets, pansies, etc), for decorating

Instructions

1. Preheat the oven to 350° F (177° C). Butter and flour 2 9 x 5-inch (23 x 13-cm) loaf pans. Line the pans with parchment paper and set these aside for now.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest. Set this aside for now.
3. In a separate large bowl, whisk together the melted butter, honey, and sugar until the sugar is slightly dissolved, about 2 minutes. Whisk in the eggs and vanilla.
4. In a small bowl or measuring glass, quickly whisk together the sour cream, buttermilk, and lemon juice.
5. Then, to the egg and sugar mixture, alternately mix in the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Be careful to only mix until just combined. This should take about 5 minutes total. Finally, fold in the dandelion flower petals until evenly distributed throughout the batter.
6. Evenly divide the batter between the two prepared loaf pans. Bake the bread for about 50 to 60 minutes or until a knife inserted into the center comes out clean or with a few moist crumbles sticking to it.
7. Remove the loaves from the oven and let them rest on a wire cooling rack for at least 10 minutes before removing the loaves from the pans. Then, remove the bread from the pans by gently lifting the parchment paper out. Unwrap the breads and let cool completely on a wire cooling rack before slicing.
8. For a fancier feel, you can make a simple powdered sugar icing to decorate the breads. In a small bowl, whisk together the powdered sugar and milk until it reaches the desired consistency. Pour the icing over the tops of the bread and decorate with edible flowers.

Nutrition Facts

Calories

2358

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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