Dill Pickle Bread
A savory quick bread bursting with dill pickle flavor, perfect for sandwiches, soups, or snacking.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 10–12 slices 1x
- Category: Bread
- Method: Quick bread, oven-baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 3 tablespoons chopped fresh dill (or 1 tablespoon dried)
- 1 cup chopped dill pickles (about 4–5 pickles), drained
- 1/4 cup pickle juice
- 1 cup buttermilk
- 1/4 cup vegetable oil (or melted butter)
- 2 large eggs, beaten
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5‑inch loaf pan.
- In a bowl, whisk flour, baking powder, salt, garlic powder, onion powder, pepper, and dill.
- Fold in chopped pickles.
- In a separate bowl, whisk together pickle juice, buttermilk, oil (or melted butter), and eggs until smooth.
- Pour wet ingredients into dry ingredients and gently stir until just combined. Do not overmix.
- Pour batter into prepared loaf pan and smooth the top.
- Bake 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow bread to cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use sharp cheddar cheese (about 1/2 cup shredded) stirred into the batter for a cheesy twist.
- Serve toasted with cream cheese or flavored butter.
- Wrap cooled bread and store at room temperature for up to 2 days, or refrigerate up to 5 days.
- Freeze sliced portions in freezer bags for up to 3 months.
Nutrition
- Serving Size: 1 slice (approx. 1/12 loaf)
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 370 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg
Find it online: https://ukfinda.com/dill-pickle-bread/