Description
This Dill Pickle Bread is a flavorful, savory quick bread featuring tangy dill pickles, fresh or dried dill, and sharp cheddar cheese. Perfect as a side dish or snack, it combines the unique zip of pickle juice with the creaminess of buttermilk for a moist, tender crumb. Easy to prepare and bake, this American classic elevates your bread basket with its bright, bold flavors.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup chopped fresh dill or 2 tablespoons dried dill
Additional Mix-ins
- 1/2 cup chopped dill pickles
- 1 cup shredded sharp cheddar cheese
Wet Ingredients
- 2 eggs
- 3/4 cup buttermilk
- 1/4 cup pickle juice
- 1/4 cup vegetable oil
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly and set aside to ensure your bread doesn’t stick.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, garlic powder, onion powder, and fresh or dried dill until evenly combined.
- Add mix-ins: Stir the chopped dill pickles and shredded sharp cheddar cheese into the dry ingredients, distributing them evenly for consistent flavor throughout the bread.
- Combine wet ingredients: In a separate bowl, beat the eggs until slightly frothy. Then add buttermilk, pickle juice, and vegetable oil. Mix these wet ingredients until fully combined to create a smooth liquid base for the bread.
- Mix wet and dry ingredients: Pour the wet ingredients into the dry mixture and stir gently just until moistened. Avoid overmixing to prevent a dense or tough bread texture.
- Transfer and smooth batter: Pour the batter into the prepared loaf pan and smooth the top with a spatula to ensure even baking.
- Bake: Place the loaf pan in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool: Let the bread cool in the pan for 10 minutes. Then transfer the loaf onto a wire rack to cool completely before slicing to maintain its structure and texture.
Notes
- This bread pairs perfectly with soups, sandwiches, or works well as a savory snack on its own.
- You can substitute fresh dill with dried dill if fresh herbs are unavailable—just halve the quantity of dried dill as it is more concentrated.
- Store leftover bread wrapped at room temperature for up to 2 days or refrigerate to extend freshness.
