Introduction

Dill Pickle Bread is a savory, tangy twist on traditional quick bread, perfect for sandwich lovers and snackers alike. With sharp cheddar, fresh dill, and chopped pickles throughout, this bread delivers a unique flavor that’s sure to delight your taste buds.

This image shows a loaf of savory bread placed on a white plate on a white marbled surface. The bread is cut into three thick slices, with a light beige, soft, and crumbly texture inside. The top and parts of the bread have melted orange cheese, slightly browned, with small bits of green herbs and perhaps onions scattered throughout. The surface of the bread has a rough texture, with visible seasoning pieces adding a touch of green color on the top and inside. There are small crumbs around the bread on the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup sour cream
1/2 cup vegetable oil
2 large eggs
1 tablespoon sugar
1 3/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon kosher salt
1 tablespoon pickle juice
1/2 cup chopped pickles
1/2 cup shredded cheddar
2 tablespoons chopped fresh dill

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 9″x5″ loaf pan with parchment paper for easy removal.
Step 2: In a large bowl, whisk together the sour cream, vegetable oil, eggs, and sugar until the mixture is smooth and well combined.
Step 3: Add the flour, baking powder, kosher salt, and pickle juice into the wet ingredients. Stir gently until just combined, being careful not to overmix.
Step 4: Fold in the chopped pickles, shredded cheddar, and fresh dill evenly through the batter.
Step 5: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Step 6: Bake in the preheated oven for about 40 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
Step 7: Allow the bread to cool completely in the pan before slicing to ensure clean cuts.

Tips & Variations

For a tangier flavor, increase the pickle juice to 1 1/2 tablespoons or add a pinch of garlic powder.
Swap shredded cheddar for pepper jack to add a spicy kick.
Use dill relish instead of chopped pickles for a softer texture and more pronounced dill taste.

Storage

Store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. To reheat, slice and toast or warm gently in the oven.

How to Serve

The image shows two slices of a moist, yellowish bread loaf with visible pieces of melted orange cheddar cheese and small bits of green herbs scattered throughout the crumb. The bread texture looks soft and slightly crumbly, with small holes nodding to its light, airy crumb. The melted cheese creates streaks of bright orange that blend into the pale yellow dough, while finely chopped herbs add small green flecks on the surface and inside. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gluten-free flour for this bread?

Yes, you can substitute a gluten-free all-purpose flour blend, but make sure it includes xanthan gum for structure. The texture may vary slightly.

Will the bread still taste good without pickles?

The pickles and pickle juice give this bread its signature flavor. Omitting them will result in a more plain cheddar dill bread, so it’s best to keep them if you want the authentic taste.

Dill Pickle Bread Recipe

Print Recipe

★★★★★

4.8 from 86 reviews

Dill Pickle Bread is a savory, tangy quick bread that combines the sharpness of pickles and dill with creamy cheddar for a unique twist on traditional bread. Perfect as a snack or served alongside soups and salads, this moist loaf features a hint of pickle juice for an extra tangy flavor that pickle lovers will adore.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 12 slices 1x
Category: Bread
Method: Baking
Cuisine: American

Ingredients

Scale

Batter

1/2 cup sour cream
1/2 cup vegetable oil
2 large eggs
1 tablespoon sugar
1 3/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon kosher salt
1 tablespoon pickle juice

Mix-ins

1/2 cup chopped pickles
1/2 cup shredded cheddar cheese
2 tablespoons chopped fresh dill

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Line a 9″ x 5″ loaf pan with parchment paper to prevent sticking and make removal easier.
Mix Wet Ingredients: In a large bowl, whisk together the sour cream, vegetable oil, eggs, and sugar until the mixture is smooth and well combined.
Add Dry Ingredients and Pickle Juice: To the wet mixture, add the all-purpose flour, baking powder, kosher salt, and pickle juice. Stir gently until just combined without overmixing to maintain a tender bread texture.
Fold in Mix-ins: Carefully fold in the chopped pickles, shredded cheddar cheese, and chopped fresh dill into the batter, ensuring even distribution.
Pour Batter and Bake: Pour the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for about 40 minutes, until the bread turns golden brown and a toothpick inserted in the center comes out clean.
Cool and Serve: Allow the bread to cool completely in the pan before slicing. This helps the bread set and makes slicing easier.

Notes

For extra tang, add a teaspoon more pickle juice or use dill pickle brine.
Ensure eggs are at room temperature for better incorporation into the batter.
Use sharp cheddar for stronger flavor or mild cheddar for a subtler taste.
Fresh dill can be substituted with dried dill (use about 1 teaspoon) if fresh is unavailable.
This bread keeps well stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Try toasting slices of the bread for a crunchy texture and enhanced flavors.

Keywords: dill pickle bread, savory quick bread, pickle bread, cheddar dill bread, tangy bread, snack bread, loaf bread