Harvest just enough dandelion flowers + a little bit of stem to fit into 8 ounces of a measuring cup. Gently press them down to fill the cup. Place the flower heads in a colander or strainer and rinse them well under cold water to remove any dirt and insects. Set these aside on paper towels to drain while you prepare the batter.

Preheat the oven to 400°F.

In one mixing bowl, whisk together the milk, honey, vegetable oil, and egg until well combined.

In a large mixing bowl, whisk together the flour, baking powder, and salt.

Have a cutting board ready. Holding the stems of the dandelion flowers, snip off the petals with kitchen shears into a pile on the board. Alternatively, you can slice off the petals with a sharp knife. Discard the green stems. Mince the petals.

Pour the wet ingredients into the dry and mix with a spoon to form a smooth batter. Scrape the petals from the cutting board and fold them evenly into the batter.

Lightly oil or grease a loaf pan. Then, line it with parchment paper that you have cut to fit in both directions. Here is a quick video.

Pour the batter into the loaf pan and spread the top with a spatula so it is even.

Place the bread in the oven and bake for 15 minutes until the top of the loaf just starts to get golden. Reduce the heat to 350°F and continue to bake for an additional 20 minutes or until a toothpick or sharp knife inserted in the center comes out clean. Bake a few minutes longer if the toothpick has some raw batter sticking to it.

Remove the bread from the oven and place the pan on a wire rack. Allow it to cool for 10 to 15 minutes. Remove the bread from the pan to the wire rack and allow it to rest another 10 minutes before slicing and serving.