If you’re looking for a savory, zesty twist on classic quick bread, Easy Dill Pickle Bread is the recipe you didn’t know you needed! This loaf is packed with tangy chopped pickles, fresh dill, and melty cheddar cheese all nestled in a tender, moist crumb. Every bite bursts with bold flavors and a playful pop of pickle goodness that’s surprisingly irresistible. Whether you’re a pickle fanatic or simply love unique breads, Easy Dill Pickle Bread is sure to become a standout at your table, perfect for sandwiches, side dishes, or just snacking straight from the cutting board.
Ingredients You’ll Need
One of the best things about Easy Dill Pickle Bread is how it transforms simple pantry and fridge staples into something truly special. Each ingredient has a role to play, from flavor-building to texture, and together they create a loaf that’s anything but ordinary.
- All-purpose flour: The sturdy backbone for our bread, giving it structure and a tender crumb.
- Granulated sugar: Just a hint brings balance to the savory and tangy flavors.
- Baking powder: Essential for helping the bread rise beautifully in the oven.
- Baking soda: Reacts with the buttermilk and pickle juice for extra lift and a soft texture.
- Garlic powder: Adds a subtle, savory depth that complements the pickles and cheese.
- Salt: Enhances every flavor and keeps the loaf well seasoned.
- Chopped dill pickles: The star ingredient, infusing every bite with tangy, crunchy bursts.
- Chopped fresh dill (or dried): Brings garden-fresh herby notes that brighten the loaf.
- Shredded sharp cheddar cheese: Melts into the bread for pockets of gooey, salty richness.
- Buttermilk: Keeps the bread moist and tender, adding a gentle tang.
- Pickle juice: Maximizes that signature pickle flavor in every slice.
- Large egg: Binds the ingredients and adds a bit of richness.
- Unsalted butter, melted: Gives the loaf a soft crumb and delicious buttery flavor.
How to Make Easy Dill Pickle Bread
Step 1: Prep the Oven and Pan
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal. Taking a minute for this step means your Easy Dill Pickle Bread will pop out perfectly after baking, with no sticky messes to worry about.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, garlic powder, and salt. This ensures all the leavening agents and seasonings are evenly distributed, so every bite of your bread is full of balanced flavor and rises just right.
Step 3: Add the Flavor Stars
Gently stir in the chopped dill pickles, fresh (or dried) dill, and shredded cheddar cheese. Tossing these ingredients with the dry mix helps keep them suspended throughout the loaf, so you get that perfect pickle-cheese-dill bite every time.
Step 4: Combine the Wet Ingredients
In a separate bowl, whisk together the buttermilk, pickle juice, egg, and melted butter until smooth. This tangy, rich mixture is what gives Easy Dill Pickle Bread its signature tenderness and flavor punch.
Step 5: Bring It All Together
Pour the wet ingredients over the dry mixture and gently stir, just until combined. Be careful not to overmix; a few streaks of flour are okay. This keeps your bread soft and prevents toughness. The batter will look thick and a little lumpy—that’s perfect!
Step 6: Bake the Bread
Transfer the batter to your prepared loaf pan and smooth the top. If you want extra flavor and a pretty finish, sprinkle more cheddar or dill on top. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. The aroma of dill and cheese wafting from the oven is your cue that something amazing is about to happen.
Step 7: Cool and Slice
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. This helps the loaf set up and makes slicing easier. Trust me, waiting for it to cool is the hardest part—but totally worth it for those perfect slices of Easy Dill Pickle Bread!
How to Serve Easy Dill Pickle Bread
Garnishes
This bread is already bursting with flavor, but a few thoughtful garnishes can make it extra special. Try a sprinkle of flaky sea salt, a shower of fresh chopped dill, or even an extra handful of shredded cheese melted on top during the last few minutes of baking. These finishing touches add a pop of color and a little something extra to every slice.
Side Dishes
Easy Dill Pickle Bread shines as a savory sidekick for so many meals. Serve it alongside a steaming bowl of tomato soup, a chili night, or as a fun twist for your next sandwich platter. It’s also terrific with grilled meats or a fresh salad—anywhere you’d normally reach for a slice of bread, this loaf will fit right in.
Creative Ways to Present
If you want to show off your Easy Dill Pickle Bread, cut it into cubes and serve on a charcuterie board with cheeses, meats, and spreads. Toast slices and top with smoked salmon and a dollop of herbed cream cheese for an impressive appetizer. Or, use it to make a next-level grilled cheese sandwich with extra cheddar—your friends and family won’t stop talking about it!
Make Ahead and Storage
Storing Leftovers
Once completely cooled, wrap your Easy Dill Pickle Bread tightly in plastic wrap or foil. It’ll keep at room temperature for up to two days, but if you want it to stay fresh longer, pop it in the fridge. The flavors only get more delicious as they mingle!
Freezing
This bread freezes beautifully. To freeze, slice the cooled loaf, wrap the slices individually or in small batches, and store them in a freezer-safe bag. They’ll keep well for up to three months. Just grab a slice whenever the craving hits and thaw at room temperature or in the microwave.
Reheating
For the best texture, reheat slices in a toaster or a warm oven for a few minutes until lightly crisped and heated through. If you’re in a hurry, a quick zap in the microwave works, too. Warm Easy Dill Pickle Bread is perfect for breakfast, lunch, or an afternoon snack.
FAQs
Can I use dried dill instead of fresh?
Absolutely! If you don’t have fresh dill on hand, just use 2 teaspoons of dried dill. The flavor will still shine through, and your Easy Dill Pickle Bread will be just as tasty.
What kind of pickles work best?
Dill pickles are the classic choice here, but you can experiment with spicy or garlic pickles for a different kick. Avoid sweet pickles, as their flavor doesn’t pair as well with the savory profile of this bread.
Can I make this bread gluten-free?
Yes! Use a 1-to-1 gluten-free all-purpose flour blend in place of regular flour. The texture may be slightly different, but the flavors of Easy Dill Pickle Bread will still be delicious.
How do I know when the bread is done baking?
Insert a toothpick into the center of the loaf; it should come out clean or with just a few crumbs attached. If it’s still gooey, bake for a few more minutes and check again. The top should be golden and the loaf should feel firm.
Can I add other mix-ins to this bread?
Definitely! Chopped jalapeños, crispy bacon bits, or even a different cheese like pepper jack can add exciting twists. Just don’t overload the batter—about 1/2 cup of extra mix-ins is plenty.
Final Thoughts
There’s just something irresistible about the combination of pickles, cheese, and fresh dill in this loaf. Easy Dill Pickle Bread is a fun, flavorful way to shake up your baking routine and share something special with friends and family. Give it a try—you might just find your new favorite savory bread!
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Easy Dill Pickle Bread Recipe
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (about 8 slices) 1x
- Diet: Vegetarian
Description
This Easy Dill Pickle Bread is a savory quick bread combining tangy dill pickles, sharp cheddar cheese, and fresh dill for a unique and flavorful treat. Perfect as a side dish or snack, it features a moist crumb thanks to buttermilk and pickle juice, with a delightful cheesy and herby taste that pairs wonderfully with soups, sandwiches, or grilled meats.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
Wet and Flavor Ingredients
- 1 cup chopped dill pickles
- 2 tablespoons chopped fresh dill (or 2 teaspoons dried dill)
- 1/2 cup shredded sharp cheddar cheese
- 1 cup buttermilk
- 1/4 cup pickle juice
- 1 large egg
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, garlic powder, and salt until combined.
- Add Flavorings: Stir in the chopped dill pickles, fresh or dried dill, and shredded sharp cheddar cheese, evenly distributing these flavorful components in the dry mixture.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, pickle juice, large egg, and melted unsalted butter until the mixture is smooth and well combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir gently just until combined to avoid overmixing, which can make the bread dense.
- Transfer to Pan and Bake: Transfer the batter to the prepared loaf pan and smooth the surface. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely before slicing.
Notes
- For extra flavor, sprinkle additional shredded cheddar or fresh dill on top of the batter before baking.
- This bread pairs wonderfully with soups, sandwiches, or grilled meats, enhancing savory meals.
- Store leftovers wrapped at room temperature for up to 2 days, or refrigerate to keep it fresh longer.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 370mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg
