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
-
2 cups all-purpose flour
-
1 tbsp baking powder
-
1 tsp salt
-
1 tbsp dried dill weed
-
1 cup chopped dill pickles (drained)
-
1 cup shredded sharp cheddar cheese
-
1/2 cup sour cream
-
1/2 cup milk
-
2 large eggs
-
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.
