Why You’ll Love This Recipe
This bread combines the bright, tangy flavor of dill pickles and dill seasoning with a tender crumb and a slight crunch from chopped pickles throughout. It’s easy to make, moist, and packed with bold flavors that complement a variety of dishes. Whether you’re looking to elevate your sandwich game or want a tasty snack, Dill Pickle Bread is a fun and delicious choice.
Ingredients
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2 cups all-purpose flour
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1 tbsp baking powder
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1 tsp salt
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1 tbsp dried dill weed
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1 cup chopped dill pickles (with juice drained)
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1 cup shredded sharp cheddar cheese
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1/2 cup sour cream
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1/2 cup milk
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2 large eggs
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1/4 cup vegetable oil
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1 tbsp pickle juice (from the jar)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat Oven and Prepare Pan:
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Preheat your oven to 350°F (175°C).
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Grease and flour a 9×5-inch loaf pan.
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Mix Dry Ingredients:
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In a large bowl, whisk together flour, baking powder, salt, and dried dill weed.
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Combine Wet Ingredients:
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In another bowl, beat eggs, sour cream, milk, vegetable oil, and pickle juice until smooth.
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Mix Batter:
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Add wet ingredients to dry ingredients, stirring gently until just combined.
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Fold in chopped pickles and shredded cheddar cheese.
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Bake:
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Pour batter into the prepared loaf pan.
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Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
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Cool and Serve:
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Allow bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
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Servings and Timing
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Servings: 12 slices
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Prep time: 15 minutes
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Cook time: 50-60 minutes
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Total time: 1 hour 15 minutes
Variations
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Add Jalapeños: For a spicy kick, add chopped jalapeños to the batter.
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Cheese Options: Substitute cheddar with pepper jack or mozzarella.
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Herb Mix: Include fresh dill or chives for more herbal flavor.
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Gluten-Free: Use a gluten-free flour blend.
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Vegan: Use flax eggs and plant-based yogurt/milk and cheese substitutes.
Storage/Reheating
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Storage: Store bread in an airtight container at room temperature for up to 3 days.
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Freezing: Wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.
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Reheating: Warm slices in a toaster oven or microwave for a few seconds.
FAQs
Can I use sweet pickles instead of dill pickles?
Dill pickles provide the signature flavor, but sweet pickles can be used for a milder taste.
How do I prevent the bread from being soggy?
Drain pickles thoroughly and avoid overmixing the batter.
Can I make muffins instead of a loaf?
Yes, pour batter into a muffin tin and bake for 20-25 minutes.
Is this bread savory or sweet?
It’s a savory bread with tangy and herbaceous notes.
Can I add seeds or nuts?
Sunflower seeds or chopped walnuts add nice texture.
Can I make this bread ahead of time?
Yes, it tastes great the next day and can be reheated.
How do I store leftover bread?
Keep it wrapped or in an airtight container to maintain moisture.
Can I use fresh dill instead of dried?
Yes, use about 1 tablespoon of chopped fresh dill.
Will the bread rise without baking powder?
Baking powder is needed for leavening; do not omit.
Can I use pickle relish instead of chopped pickles?
Chopped pickles are best for texture, but relish can be used if drained well.
Conclusion
Dill Pickle Bread is a flavorful and unique savory bread that adds a delicious twist to your meals. With tangy pickles, aromatic dill, and melty cheese, it’s a satisfying snack or sandwich base that’s easy to make and sure to impress. Whether served warm or at room temperature, this bread brings exciting flavor and texture to your table.
Dill Pickle Bread
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 slices
- Category: Quick Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Dill Pickle Bread is a savory, tangy quick bread packed with the bright flavor of dill pickles and aromatic dill weed. This moist, flavorful loaf combines chopped pickles and sharp cheddar cheese for a unique twist that’s perfect for sandwiches, snacking, or dipping in soups. Easy to make and full of bold flavor, it’s a delicious treat for pickle lovers and bread enthusiasts alike.
Ingredients
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2 cups all-purpose flour
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1 tbsp baking powder
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1 tsp salt
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1 tbsp dried dill weed
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1 cup chopped dill pickles (drained)
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1 cup shredded sharp cheddar cheese
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1/2 cup sour cream
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1/2 cup milk
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2 large eggs
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1/4 cup vegetable oil
- 1 tbsp pickle juice (from the jar)
Instructions
-
Preheat Oven and Prepare Pan:
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan. -
Mix Dry Ingredients:
Whisk together flour, baking powder, salt, and dried dill weed in a large bowl. -
Combine Wet Ingredients:
In another bowl, beat eggs, sour cream, milk, vegetable oil, and pickle juice until smooth. -
Mix Batter:
Add wet ingredients to dry ingredients, stirring gently until just combined. -
Fold in Pickles and Cheese:
Gently fold chopped pickles and shredded cheddar into the batter. -
Bake:
Pour batter into prepared pan. Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean. -
Cool and Serve:
Cool in the pan 10 minutes, then transfer to wire rack to cool completely before slicing.
Notes
Add chopped jalapeños for a spicy kick.Substitute cheddar with pepper jack or mozzarella.Use fresh dill or chives for more herbal notes.Make gluten-free with a gluten-free flour blend.Use flax eggs and dairy-free substitutes for a vegan version.
