Dill Pickle Bread Recipe
This Dill Pickle Bread recipe offers a savory twist on traditional quick bread, blending tangy dill pickles and pickle juice with sharp cheddar cheese and fresh dill. Perfect as a snack, sandwich base, or a flavorful side, this moist and flavorful bread combines classic comfort with a unique pickle zest.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (about 10-12 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp garlic powder
Wet Ingredients
- 1 cup buttermilk (or milk + vinegar)
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 2 tbsp pickle juice
Add-ins
- 1/2 cup chopped dill pickles
- 1 cup grated cheddar cheese
- 2 tbsp fresh dill, chopped
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and garlic powder until well combined to ensure even distribution of leavening and seasoning.
- Combine Wet Ingredients: In a separate bowl, whisk the buttermilk (or milk with vinegar), eggs, melted unsalted butter, and pickle juice until fully blended, creating a tangy and moist base for the bread.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients and gently stir just until combined. Be careful not to overmix to maintain a tender crumb.
- Add Pickles, Cheese, and Dill: Gently fold in the chopped dill pickles, grated cheddar cheese, and fresh chopped dill, distributing these flavorful additions evenly throughout the batter.
- Pour Batter into Pan: Transfer the batter to the prepared loaf pan and smooth the top with a spatula to ensure even baking.
- Bake: Place the pan in the preheated oven and bake for 45 to 55 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
- Cool and Slice: Allow the bread to cool in the pan for 10 minutes, then carefully remove it and transfer to a wire rack to cool completely before slicing to maintain its structure and flavor.
Notes
- For the buttermilk substitute, use 1 cup of milk plus 1 tablespoon of vinegar or lemon juice, let sit for 5 minutes before using.
- Ensure pickles are chopped finely so they distribute evenly without large chunks.
- You can substitute cheddar cheese with a sharper or milder cheese depending on your preference.
- Store bread wrapped tightly in plastic wrap or in an airtight container for up to 3 days at room temperature.
- This bread tastes great toasted or as a base for sandwiches.
Keywords: Dill Pickle Bread, savory quick bread, cheddar cheese bread, dill and pickle recipe, homemade bread, snack bread
Find it online: https://tastybella.com/dill-pickle-bread-recipe/
