Here’s a tangy, flavorful recipe for Dill Pickle Bread – perfect for pickle lovers and a great companion to soups, sandwiches, or even toasted with butter.
🥒 Dill Pickle Bread (Quick Bread Style – No Yeast)
Ingredients:
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2 cups all-purpose flour
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1 tablespoon sugar
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1 tablespoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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1 teaspoon garlic powder (optional)
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1 teaspoon dried dill (or 1 tablespoon fresh dill, chopped)
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¾ cup chopped dill pickles
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¾ cup shredded sharp cheddar cheese (optional)
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1 egg
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1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice)
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⅓ cup pickle juice
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¼ cup vegetable oil or melted butter
Instructions:
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Preheat oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper.
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Mix dry ingredients:
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, garlic powder, and dill. -
Add pickles and cheese (if using):
Stir in chopped dill pickles and shredded cheese until coated in flour. -
Combine wet ingredients:
In a separate bowl, whisk together egg, buttermilk, pickle juice, and oil. -
Mix everything:
Pour wet ingredients into the dry mixture. Stir until just combined (do not overmix – it’s okay if the batter is lumpy). -
Bake:
Pour the batter into the prepared loaf pan. Smooth the top and bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. -
Cool:
Let it cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
✅ Serving Suggestions:
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Toasted with butter or cream cheese
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As a savory base for sandwiches
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Alongside soup or chili
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With more pickles on the side, of course
Would you like a yeast-based version too, or a printable card for this one?