Dill Pickle Bread Recipe
If you’re searching for a savory quick bread that’s bursting with personality, you’re about to meet your new favorite: Dill Pickle Bread. This loaf delivers the irresistible zip of pickles, the freshness of dill, and a punch of cheesy goodness in every bite. It’s the ultimate snack for pickle lovers, a must-try for adventurous bakers, and a surprisingly easy way to add something unique to your next brunch or lunch spread.
Ingredients You’ll Need
The magic of Dill Pickle Bread comes from simple, everyday ingredients that each play a crucial role. From sharp cheddar to tangy pickle juice, every addition brings its own flair to the loaf’s texture, color, and crave-worthy flavor.
- All-purpose flour: The sturdy foundation that gives the bread its satisfying crumb.
- Baking powder: Ensures a light rise and a soft, fluffy interior.
- Baking soda: Balances acidity from the pickle juice for even baking.
- Salt: Enhances every savory note and brings the flavors together.
- Garlic powder: Adds a subtle warmth and depth—don’t skip it!
- Finely chopped dill pickles: The star ingredient, delivering signature tang and crunch.
- Chopped fresh dill (or dried): Fresh dill brightens the loaf; dried works in a pinch.
- Shredded sharp cheddar cheese: Melts into gooey pockets and brings a rich, savory bite.
- Pickle juice: Intensifies tanginess and ensures ultra-moist bread.
- Large eggs: Bind everything together and add structure.
- Sour cream: Guarantees a tender crumb and a hint of creamy tang.
- Vegetable oil: Keeps the loaf moist and soft for days.
How to Make Dill Pickle Bread
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). This ensures a steady temperature from the get-go. Generously grease a 9×5-inch loaf pan so your Dill Pickle Bread will slip out easily after baking—no sticking or crumbling allowed!
Step 2: Combine the Dry Ingredients
Grab a large mixing bowl and whisk together the flour, baking powder, baking soda, salt, and garlic powder. This step is key for even leavening and flavor, so don’t rush it. You want all those dry components to be fully blended before introducing any moisture.
Step 3: Add the Flavor Mix-ins
Now for the fun part: Stir in the chopped dill pickles, fresh or dried dill, and sharp cheddar cheese. Tossing them with the dry mixture ensures they’re evenly distributed throughout the bread, so every slice gets that tangy, herby, cheesy goodness.
Step 4: Mix the Wet Ingredients
In a separate bowl, whisk together the pickle juice, eggs, sour cream, and vegetable oil. Mixing these until smooth helps the bread bake up beautifully and prevents any pockets of unmixed egg or oil.
Step 5: Bring It All Together
Pour the wet mixture into your dry ingredients. Gently stir until just combined—overmixing can make the loaf tough, so stop as soon as you don’t see any more dry flour. Expect a thick, scoopable batter packed with all those delicious mix-ins.
Step 6: Bake to Perfection
Spoon your batter into the prepared loaf pan and smooth the top. Pop it into the oven and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. The aroma will have you counting down the minutes!
Step 7: Cool and Slice
Let your Dill Pickle Bread cool in the pan for about 10 minutes—this helps it set and makes unmolding easier. Transfer to a wire rack to cool completely before slicing. This patience pays off with perfect, sturdy slices every time.
How to Serve Dill Pickle Bread
Garnishes
To make your Dill Pickle Bread extra irresistible, top each slice with a sprinkle of fresh dill, a few thinly sliced pickles, or even a little extra shredded cheddar. These simple garnishes add color and an extra punch of flavor that’s sure to impress.
Side Dishes
This savory bread is a natural with classic deli sides—think tomato soup, potato salad, or crisp green salads. It’s also fantastic as part of a brunch spread with eggs, smoked salmon, or charcuterie. The tangy flavors complement everything from creamy soups to salty cured meats.
Creative Ways to Present
Try turning thick slices into grilled cheese sandwiches for the ultimate pickle lover’s lunch, or cube the bread for savory croutons in a salad. Dill Pickle Bread also shines on a cheese board, or toasted and topped with cream cheese and smoked salmon for a party-ready appetizer.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Dill Pickle Bread tightly in plastic wrap or store in an airtight container at room temperature for up to two days. For longer storage, keep it in the fridge where it will stay fresh and moist for up to a week.
Freezing
This bread freezes beautifully! Slice the cooled loaf and wrap each piece individually, or wrap the whole loaf well in foil and place in a freezer bag. It’ll keep for up to three months—just thaw at room temperature whenever a craving strikes.
Reheating
Warm slices in a toaster or oven at 300°F (150°C) for a few minutes to revive that just-baked aroma and texture. If you’re reheating from frozen, add a couple extra minutes to ensure it’s heated through and delicious.
FAQs
Can I use a different type of cheese in Dill Pickle Bread?
Absolutely! While sharp cheddar adds bold flavor, you can try Monterey Jack, Swiss, or even pepper jack for a spicy twist. Just stick to a cheese that melts well for the best texture.
Is it possible to make Dill Pickle Bread gluten-free?
Yes, simply substitute your favorite gluten-free all-purpose flour blend for the regular flour. Make sure your baking powder and other ingredients are gluten-free as well for a safe and tasty loaf.
What kind of pickles work best?
Classic dill pickles are ideal for their tang and crunch, but feel free to experiment with spicy or garlic pickles if you want to mix things up. Avoid sweet pickles—they’ll change the flavor profile quite a bit.
Can I make this bread ahead of time for a party?
Definitely! Bake the bread a day or two in advance, let it cool completely, and wrap tightly. Slice just before serving for the freshest flavor and a party-perfect presentation.
Why did my Dill Pickle Bread turn out dense?
The most common culprit is overmixing the batter. Stir just until the ingredients are combined; a few lumps are fine. Also, double-check that your baking powder and soda are fresh for the best rise.
Final Thoughts
I can’t wait for you to experience the bold, tangy magic of Dill Pickle Bread in your own kitchen. It’s the kind of recipe that surprises people in the best way, quickly becoming a staple for everything from lunchboxes to party tables. Give it a try—your taste buds will thank you!
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Dill Pickle Bread Recipe
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (8 slices) 1x
- Diet: Vegetarian
Description
This Dill Pickle Bread is a savory, tangy quick bread featuring the savory flavors of chopped dill pickles, fresh dill, and sharp cheddar cheese. Perfect as a snack or alongside soups and deli sandwiches, this easy-to-make loaf offers a unique twist on traditional bread with a delightful pickle juice tang.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
Add-ins
- 1 cup finely chopped dill pickles
- 2 tablespoons chopped fresh dill (or 2 teaspoons dried dill)
- 1/2 cup shredded sharp cheddar cheese
Wet Ingredients
- 1/4 cup pickle juice
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup vegetable oil
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly to ensure the bread doesn’t stick after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and garlic powder. This combines the leavening and seasoning evenly throughout the bread.
- Add Flavorful Add-ins: Stir in the finely chopped dill pickles, fresh or dried dill, and shredded sharp cheddar cheese. Make sure these ingredients are coated evenly with the dry mixture to distribute flavor throughout the loaf.
- Combine Wet Ingredients: In a separate bowl, whisk together the pickle juice, eggs, sour cream, and vegetable oil until you have a smooth, uniform mixture. These wet ingredients add moisture and tangy depth to the bread.
- Mix Wet and Dry: Pour the wet mixture into the bowl with the dry ingredients. Stir gently just until combined. Avoid overmixing to keep the bread tender and prevent toughness.
- Transfer to Pan and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Bread: Allow the bread to cool in the pan for 10 minutes to set. Then, remove it from the pan and transfer to a wire rack to cool completely before slicing to maintain texture and flavor.
Notes
- For a tangier flavor, add a splash of white vinegar or increase the amount of pickle juice in the batter.
- This savory quick bread pairs wonderfully with soups, deli sandwiches, or can be enjoyed as a flavorful snack by itself.
- Store the bread wrapped in plastic or in an airtight container to retain freshness for up to 3 days.
- For extra texture, consider adding chopped pickled jalapeños or a sprinkle of caraway seeds to the batter.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 1g
- Sodium: 380mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg
