Dill Pickle Bread Recipe

Introduction

Dill pickle bread is a unique and flavorful twist on traditional quick breads. Combining the tangy taste of dill pickles with a tender crumb, it’s perfect for sandwiches or as a savory snack.

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 cup chopped dill pickles
• 1/4 cup pickle juice
• 3 large eggs
• 1 cup milk

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set it aside.
2. Step 2: In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
3. Step 3: In a separate bowl, mix together the melted butter, chopped dill pickles, pickle juice, eggs, and milk until well combined.
4. Step 4: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Step 5: Pour the batter into the prepared loaf pan and spread it out evenly.
6. Step 6: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Once baked, remove the bread from the oven and allow it to cool in the pan for 10 minutes.
8. Step 8: After 10 minutes, remove the bread from the pan and transfer it to a wire rack to cool completely.
9. Step 9: Once cooled, slice the dill pickle bread and serve. Enjoy it as is or with your favorite spreads!

Tips & Variations

• For extra flavor, add 1 tablespoon of chopped fresh dill or 1 teaspoon of garlic powder to the batter.
• Use dill relish instead of chopped pickles for a softer texture.
• Serve toasted with cream cheese or mustard for a delicious snack.

Storage

Store the dill pickle bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze the bread wrapped tightly for up to 2 months. Thaw at room temperature and warm slices in a toaster or oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sweet pickles instead of dill pickles?

While dill pickles provide the signature tangy flavor, sweet pickles can be used but will result in a sweeter, less tangy bread.

Is this bread gluten-free?

This recipe uses all-purpose flour and is not gluten-free. To make a gluten-free version, substitute with a gluten-free flour blend suitable for baking.

Dill Pickle Bread Recipe

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4.6 from 121 reviews

This Dill Pickle Bread recipe offers a unique twist on traditional quick breads by incorporating tangy chopped dill pickles and pickle juice into a moist, flavorful loaf. Perfect as a savory snack or accompaniment, this bread combines the sharpness of pickles with a soft crumb, baking to golden perfection in just under an hour.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup granulated sugar

Wet Ingredients

• 1/4 cup unsalted butter, melted
• 1 cup chopped dill pickles
• 1/4 cup pickle juice
• 3 large eggs
• 1 cup milk

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set it aside to ensure the bread releases easily after baking.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar until evenly combined. This ensures proper leavening and balanced flavor.
3. Mix Wet Ingredients: In a separate bowl, blend the melted butter, chopped dill pickles, pickle juice, eggs, and milk until the mixture is smooth and the pickles are evenly distributed.
4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the bread tender.
5. Prepare for Baking: Pour the batter into the prepared 9×5-inch greased loaf pan and spread it out evenly to ensure uniform baking.
6. Bake the Bread: Place the loaf pan in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the bread is fully cooked.
7. Cool the Bread: Remove the bread from the oven and let it cool in the pan for about 10 minutes to set and make removal easier.
8. Transfer and Cool: After 10 minutes, carefully remove the bread from the pan and transfer it to a wire rack to cool completely, which helps prevent sogginess.
9. Serve: Once fully cooled, slice the dill pickle bread and enjoy it plain or with your favorite spreads for a tangy, savory treat.

Notes

• Do not overmix the batter to avoid a tough texture.
• You can substitute whole milk with buttermilk for extra tenderness and tang.
• Chopped dill pickles should be well drained but still moist to add flavor without excess liquid.
• Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Consider adding a sprinkle of caraway seeds or garlic powder for an additional flavor dimension.

Keywords: Dill pickle bread, savory quick bread, pickle juice bread, unique bread recipe, dill pickle loaf