Go Back

Delightful Dandelion Bread with Honey Lemon Glaze

This fluffy, sweet dandelion bread features honey and lemon for a delightful spring treat, perfect for brunch or as a cozy snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Brunch, Snack
Cuisine: American
Calories: 235
Ingredients Method Notes

Ingredients
  

Bread Ingredients
  • 2 cups all-purpose flour Use a reliable brand like King Arthur Flour. Can substitute with whole wheat.
  • 1 tablespoon baking powder Provides perfect rise.
  • 0.5 teaspoon salt Enhances flavors.
  • 0.33 cup vegetable oil Can substitute with melted coconut oil.
  • 0.75 cup sugar Adjust amount for desired sweetness.
  • 0.25 cup raw honey Opt for local honey for better flavor.
  • 1 large egg Use at room temperature for better mixing.
  • 1 cup milk Any type works; almond milk is a good dairy-free option.
  • 1 cup dandelion petals Wash thoroughly, ensures pesticide-free.
Honey Lemon Glaze Ingredients
  • 1 cup powdered sugar For the glaze.
  • 2 tablespoons lemon juice Freshly squeezed enhances the taste.
  • 1 tablespoon raw honey Adds sweetness and depth to the glaze.

Method
 

Preparation
  1. Gently harvest and rinse the dandelion petals under cold water to remove dirt and grit. Allow them to dry while you mix the other ingredients.
Mix Dry Ingredients
  1. In a large bowl, whisk together the flour, baking powder, and salt until well combined.
Combine Wet Ingredients
  1. In a separate bowl, beat together the vegetable oil, sugar, honey, egg, and milk until smooth.
Combine Everything
  1. Gradually mix the dry ingredients into the wet mixture, stirring just until combined. Gently fold in the dandelion petals.
Bake
  1. Preheat your oven to 350°F (175°C). Pour the batter into a greased loaf pan and bake for 30-35 minutes, or until a toothpick comes out clean.
Prepare the Glaze
  1. While the bread bakes, whisk together the powdered sugar, lemon juice, and honey until smooth.
Cool and Drizzle
  1. Once baked, let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle the glaze over the top before serving.

Notes

Store in an airtight container for up to 3 days or wrap tightly for refrigeration up to a week. Can freeze for up to 3 months.