Dill Pickle Bread Recipe
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.
- 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
Find it online: https://cookwithruby.com/dill-pickle-bread-recipe/
