Dill Pickle Bread Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Prepare for Baking: Pour the batter into the prepared 9×5-inch greased loaf pan and spread it out evenly to ensure uniform baking.
- 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.
- 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.
- 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.
- 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
Find it online: https://tastybynova.com/dill-pickle-bread-recipe/
