Dinner

Dill Pickle Bread Recipe

ByMaya bella January 17, 2026January 17, 2026

Introduction

This Dill Pickle Bread is a savory treat that brings a fun twist to traditional quick breads. Packed with tangy pickles, sharp cheddar, and fresh dill, it’s perfect for sandwiches or as a flavorful snack.

The image shows two thick slices of a savory corn bread loaf placed on a white plate with a slightly raised edge. The corn bread has a golden-yellow crust with a slightly browned and textured top and sides. Inside, the crumb is light yellow with a moist, soft texture, dotted with green pieces of chopped jalapeños spread evenly throughout. The crust looks slightly crisp and rough, creating a nice contrast to the soft and porous inside. In the background, there is a small white bowl with whole pickles and a slightly blurred brownish beverage on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp garlic powder
1 cup buttermilk (or milk + vinegar)
2 large eggs
1/4 cup unsalted butter, melted
1/2 cup chopped dill pickles
1 cup grated cheddar cheese
2 tbsp fresh dill, chopped
2 tbsp pickle juice

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder.
Step 3: In another bowl, combine the buttermilk, eggs, melted butter, and pickle juice. Mix well.
Step 4: Pour the wet ingredients into the dry ingredients and stir just until combined to avoid overmixing.
Step 5: Gently fold in the chopped dill pickles, grated cheddar cheese, and fresh dill.
Step 6: Transfer the batter to the prepared loaf pan and smooth the top evenly.
Step 7: Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Let the bread cool in the pan for 10 minutes, then remove and cool completely on a wire rack before slicing.

Tips & Variations

Use sharp cheddar for a bolder flavor or swap in pepper jack for a spicy kick.
Drain pickles well to avoid excess moisture, which can affect bread texture.
Try adding chopped onions or a sprinkle of smoked paprika for extra depth.
For a dairy-free version, substitute buttermilk with almond milk plus vinegar and use a vegan butter alternative.

Storage

Store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze sliced bread in a zip-top bag for up to 2 months. Reheat slices in a toaster or oven until warm.

How to Serve

A loaf of bread with two thick slices cut and laid in front shows a soft, pale inside with small bits of green herbs and pickles mixed throughout. The crust is golden orange with melted cheese bubbling on top, giving a slightly crispy texture. The bread rests on a wooden board, with a jar of pickles blurred in the background, and all is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can use regular milk mixed with 1 tablespoon of vinegar or lemon juice as a substitute to mimic buttermilk’s acidity.

Will the pickle juice affect the bread’s texture?

Using pickle juice adds tang and moisture but in small amounts it won’t negatively affect the texture. Avoid adding too much to keep the bread from becoming dense.