Dandelions are a symbol of warm intentions, popping up each spring to showcase their resilience while letting us know that sunnier days are ahead. Make dandelion bread with their sweet honey-tasting petals and a bright lemon glaze for a taste of comfort as spring warms you!

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Foraged Comfort Food

Sometimes, all we need to feel the energy of a season is a walk outside and some comfort food. This dandelion bread embodies exactly these two things!

Foraging for dandelions is a pretty easy endeavor as they grow widely and are easily identifiable. One of the main considerations when foraging is to be sure that the flowers aren’t sprayed, since misled people consider dandelions their foes.

Dandelions are common and well-known flowers, but what’s unknown to some folks is that they are edible from flower to root.

Dandelion greens are edible as well. I like to use them to make dandelion salad or whip up a quick pesto. However, the greens have a bitter flavor, so for this recipe, we will use just the petals.

Dandelion petals have a light, sweet taste that is just lovely for some spring comfort. Once you have some fresh dandelions, it’s easy to remove the petals and use them in recipes like this one.

If you have leftover petals, you can use them to infuse oil for lotion bars or salve, or make dandelion cupcakes. There are so many options that it is truly a good thing that these beauties grow so abundantly.

Get recipes for food, drinks, infusions, and self-care using dandelion flowers, leaves, and roots in my ebook, Dandelion Recipes From Flower To Root!

Flower Power

Just as dandelions have a way of creeping into your spirit and putting you in a good spring mood, they also have some more practical uses. They are an herbalist’s darling, whether incorporated into bread or used more traditionally.

Conventional approaches to health problems often come with adverse side effects, motivating a reach for plants traditionally used for their health-supporting properties.

A jar of dandelions on a wood cutting board with a teal background, top view.

While further research is needed to provide conclusive evidence, including the mode and amounts administered, studies suggest that the active components of dandelions may modulate hemostatic processes.

Additionally, some studies have demonstrated that dandelion leaf and petal preparations exhibit antioxidant potential, with petals having better antioxidant activity than leaves in some instances.

Traditional herbalists use dandelions in a wide and varied manner as a family herb. With wisdom on the many ways to use and incorporate dandelions into your routine, consult your favorite herbalism source to understand the best traditional approach.

Get recipes using wild violet, lilac, forsythia, chive, calendula, lavender, white clover, nasturtium, elderflower, yarrow, rose, and Queen Anne’s lace flowers in my ebook Edible Flower Recipes: Infusions, Syrups, Jellies, Beverages, & Snacks!

How to Make Dandelion Bread

This dandelion bread is a sun-filled, warm comfort food with a bright citrus glaze. I recommend using only dandelion petals, as the greens can be too bitter for this recipe.

Note: Dandelion greens are edible, so no presh if there is some remaining!

Ingredients

All-purpose flour: Any all-purpose flour you have should work great.

Baking powder and Salt

Vegetable oil: I prefer using lighter vegetable oils when baking, such as organic canola oil or avocado oil.

Sugar: I prefer this type of sugar, but any granulated sugar you have on hand will work just fine.

Honey: I always use raw honey, but any honey is fine for this recipe.

Egg

Milk: I use cow’s milk when making this, but any milk substitute will work.

Dandelion petals: Do your best to separate out any green parts. Keep an extra 1-2 tablespoons for optional garnish.

Powdered sugar: For a light glaze, use any powdered sugar you have. If you only have granulated, pulse it in a blender to make it powdered.

Lemon juice: Definitely use fresh squeezed here!

Dandelion Bread Recipe

Preheat the oven to 350°F (175°C) and grease a loaf pan.

Stir together the flour, baking powder, and salt in a medium bowl.

Put the vegetable oil, sugar, and honey into a large bowl and stir until well combined. Add the egg and milk, stirring well.

Add the dry mixture to the wet ingredients and stir until just combined.

Wet and dry ingredients mixed in a bowl.

Then, gently fold in the dandelion petals.

Dandelion petals in the bowl with the mixed ingredients.

Pour the mixture into the prepared loaf pan.

Bake for 55-65 minutes or until a toothpick inserted in the center of the bread comes out clean.

Note: Foil can be added to the top of the bread for the last 15-20 minutes of baking to prevent over-browning, if necessary.

Let the bread cool in the pan for 20-30 minutes, then remove it from the pan.

Baked dandelion bread cooling in the pan.

Let it cool completely on a baking rack before adding the glaze.

Make The Honey Lemon Glaze

Whisk together the powdered sugar, lemon juice, and honey in a bowl until smooth.

Once the bread has cooled completely, drizzle the glaze over the top. Sprinkle some dandelion petals on top of the glaze for garnish. This is optional, but recommended!

Eat And Store Dandelion Bread

Dandelion bread with honey lemon glaze is perfect with breakfast or as a teatime snack.

Enjoy it with dandelion root coffee or dandelion tea, and don’t forget to complete the tea party experience with fairy snacks like dandelion fritters or Queen Anne’s lace fritters!

Store dandelion bread in an airtight container at room temperature for up to 3 days. Or individually wrap slices in plastic wrap and freeze for up to 3 months.

Dandelion Bread With Honey Lemon Glaze