Description
This Easy Dill Pickle Bread combines the tangy crunch of chopped dill pickles with sharp cheddar cheese and fragrant dill for a savory quick bread that’s perfect for snacks, sandwiches, or alongside soups. Moist and flavorful, it’s a unique twist on classic bread that comes together quickly and bakes to golden perfection.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon garlic powder
Main Mix-ins
- 1 cup chopped dill pickles (well-drained)
- ¼ cup fresh dill, chopped (or 1 tablespoon dried dill)
- 1 cup shredded cheddar cheese
Wet Ingredients
- ¾ cup buttermilk
- ¼ cup pickle juice
- 2 large eggs
- ¼ cup vegetable oil
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan thoroughly to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and garlic powder until evenly mixed.
- Add Mix-ins: Stir in chopped dill pickles, fresh or dried dill, and shredded cheddar cheese, ensuring each piece is coated with the flour mixture to prevent sinking during baking.
- Mix Wet Ingredients: In a separate bowl, whisk together buttermilk, pickle juice, eggs, and vegetable oil until fully combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently just until combined—avoid overmixing to keep the bread tender and light.
- Pour Batter and Bake: Transfer the batter into the prepared loaf pan and smooth the top evenly. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Bread: Allow the bread to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing and serving.
Notes
- For extra flavor, sprinkle shredded cheese or dill on top before baking.
- This bread pairs wonderfully with soups, sandwiches, or as a savory snack on its own.
- Store leftovers wrapped at room temperature for up to 2 days; refrigerate to extend shelf life.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
