Description
Dandelion Bread is a honey-sweetened quick bread infused with fresh dandelion flower petals and zesty lemon, offering a delightful floral twist. This moist and tender loaf combines the richness of butter and sour cream with the brightness of lemon juice and zest, perfect for a unique and flavorful breakfast or snack. Topped with a simple powdered sugar glaze and edible flowers, it makes a beautiful and delicious treat.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients
- 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
Floral Ingredients
- 1 cup (25 g) fresh dandelion flower petals
- Edible flowers (dandelion petals, wild violets, pansies, etc), for decorating
Glaze
- 1 cup (114 g) powdered sugar, sifted
- 2 to 3 tbsp (30 to 45 ml) heavy cream or milk
Instructions
- Prepare pans: Preheat the oven to 350° F (177° C). Butter and flour two 9 x 5-inch (23 x 13-cm) loaf pans, then line them with parchment paper and set aside.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, and lemon zest. Set aside.
- Mix wet ingredients: In a large bowl, whisk the melted butter, honey, and granulated sugar until the sugar is slightly dissolved, about 2 minutes. Add the eggs and vanilla extract, whisking until combined.
- Combine sour cream mixture: In a small bowl or measuring cup, quickly whisk together the sour cream, buttermilk, and fresh lemon juice.
- Combine batter: Alternately add the dry ingredients and sour cream mixture to the wet egg and sugar mixture, beginning and ending with the dry ingredients. Mix gently and only until just combined (about 5 minutes total). Fold in the fresh dandelion flower petals evenly throughout the batter.
- Bake: Divide the batter evenly between the prepared loaf pans. Bake for 50 to 60 minutes or until a knife inserted in the center comes out clean or with a few moist crumbs.
- Cool: Remove the loaves from the oven and let cool in the pans on a wire rack for at least 10 minutes. Then lift the loaves out of the pans using the parchment paper and allow them to cool completely on the wire rack before slicing.
- Glaze and decorate: To decorate, whisk together the powdered sugar and heavy cream or milk in a small bowl until smooth and slightly pourable. Drizzle the icing over the cooled bread and garnish with edible flowers such as dandelion petals, wild violets, or pansies for a beautiful finish.
Notes
- Room temperature eggs, sour cream, and buttermilk will help the batter combine more smoothly.
- Do not overmix the batter; mixing until just combined will keep the bread tender.
- Fresh dandelion petals must be clean and free from pesticides; harvest from unpolluted areas.
- If fresh dandelion petals are unavailable, substitute with other edible flower petals or omit.
- Ensure the glaze is not too runny to avoid it dripping off the bread.
- Store leftover bread wrapped tightly in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.
- This bread is best enjoyed within 2 days for optimal freshness and flavor.
