If you’re a pickle lover, this Dill Pickle Bread is about to become your new favorite recipe! Packed with tangy dill pickles, savory cheese, and fragrant dill, this moist and flavorful quick bread is perfect for serving alongside soups, chili, salads, or as a snack all on its own. The pickle juice adds a unique depth of flavor and keeps the bread incredibly tender.
Why You’ll Love This Recipe
- Loaded with tangy dill pickle flavor
- Easy, no-yeast quick bread
- Moist and tender texture
- Great with soups and sandwiches
- Perfect for pickle enthusiasts
- Ready in just over an hour
Prep Time
- Prep Time: 15 minutes
- Bake Time: 45–50 minutes
- Total Time: 1 hour 5 minutes
Servings
- Makes 1 loaf (10–12 slices)
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill weed
- ½ teaspoon salt
- ¼ teaspoon black pepper
Wet Ingredients
- 2 large eggs
- 1 cup buttermilk
- ¼ cup dill pickle juice
- ¼ cup melted butter
Add-Ins
- 1 cup dill pickles, finely chopped
- 1½ cups shredded cheddar cheese
- 2 tablespoons fresh dill, chopped (optional)
Instructions
Step 1: Prepare the Pan
Preheat your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan or line it with parchment paper.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, garlic powder, onion powder, dried dill, salt, and black pepper.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk together the eggs, buttermilk, pickle juice, and melted butter until smooth.
Step 4: Combine
Pour the wet ingredients into the dry ingredients.
Stir gently until just combined.
Fold in the chopped pickles, shredded cheddar cheese, and fresh dill if using.
Do not overmix.
Step 5: Fill the Pan
Transfer the batter into the prepared loaf pan.
Spread evenly and sprinkle a little extra cheddar cheese on top if desired.
Step 6: Bake
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
If the top browns too quickly, loosely cover with foil during the last 15 minutes.
Step 7: Cool
Allow the bread to cool in the pan for 10 minutes.
Transfer to a wire rack and cool completely before slicing.
Serving Suggestions
This bread is delicious served with:
- Chili
- Tomato soup
- Potato soup
- Beef stew
- Chicken salad
- Deli sandwiches
- Charcuterie boards
Tips for Success
- Pat chopped pickles dry with paper towels to prevent excess moisture.
- Use sharp cheddar for maximum flavor.
- Don’t overmix the batter or the bread may become dense.
- Let the loaf cool before slicing for cleaner cuts.
Variations
Spicy Pickle Bread
Add 1–2 tablespoons diced jalapeños for a little heat.
Bacon Pickle Bread
Fold in ½ cup cooked, crumbled bacon.
Extra Cheesy Version
Increase the cheddar cheese to 2 cups.
Ranch Pickle Bread
Add 1 tablespoon ranch seasoning to the batter for even more flavor.
Storage
- Store covered at room temperature for up to 2 days.
- Refrigerate for up to 5 days.