Why You’ll Love This Recipe
If you’re a pickle lover, this Dill Pickle Bread is a game-changer. The bread combines the tartness of dill pickles with the savory richness of sharp cheddar cheese and the delightful aroma of fresh dill. It’s moist, flavorful, and makes the perfect accompaniment to any meal. Whether you’re serving it alongside your favorite soup, as part of a sandwich, or on its own with a bit of butter, this bread will quickly become a favorite.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 1 teaspoon dried dill weed
- 1 cup shredded sharp cheddar cheese
- ½ cup finely chopped dill pickles
- 1 cup buttermilk
- ¼ cup pickle juice
- 1 large egg
- 2 tablespoons melted butter
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line an 8×4-inch loaf pan with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, dill, and shredded cheddar cheese.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, pickle juice, egg, and melted butter.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix the dough.
- Fold in Pickles: Gently fold in the chopped dill pickles until evenly distributed throughout the batter.
- Transfer to Loaf Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake: Bake for 45–50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve!
Servings and Timing
- Prep time: 15 minutes
- Cook time: 50 minutes
- Total time: 1 hour 5 minutes
- Yield: 8–10 slices
Notes
- Cheese Variation: For a spicy kick, use pepper jack cheese instead of sharp cheddar. You can also experiment with different cheese varieties for a unique flavor.
- Mini Loaves or Muffins: You can make mini loaves or muffins with this recipe—just adjust the baking time. Mini loaves may take around 25-30 minutes, while muffins might take 18-20 minutes.
- Leftover Ideas: Leftover dill pickle bread makes great croutons, a base for grilled cheese sandwiches, or even a savory bread pudding.
Variations
- Vegan Version: Use non-dairy milk (like almond milk) and a vegan egg substitute (like flax eggs) to make this bread vegan-friendly. Be sure to use vegan butter and non-dairy cheese if you want to keep the recipe entirely plant-based.
- Herb Alternatives: While dill is the star of this bread, you can experiment by adding other herbs like thyme or rosemary for a twist.
- Spicy Option: Add a few chopped jalapeños or hot sauce to the batter for a spicy kick.
Storage
Store the bread in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, you can freeze slices for up to 2 months. Thaw slices at room temperature or heat them gently in the toaster or oven.
FAQs
Can I use regular pickles instead of dill pickles?
You can use regular pickles, but they will have a different flavor profile. Dill pickles give the bread a tangy, savory flavor that pairs well with the cheese and garlic.
Can I make this bread without cheese?
Yes, you can omit the cheese if you’d prefer a dairy-free bread. However, the cheese adds a delicious richness, so you might want to substitute with nutritional yeast for a cheesy, vegan-friendly option.
Can I add other vegetables to this bread?
Yes! You can add finely chopped onions, bell peppers, or even spinach for added texture and flavor. Just make sure to chop everything small enough so it bakes evenly.
Can I make this bread ahead of time?
Yes, this bread can be made a day ahead of time and stored at room temperature. It actually tastes even better the next day as the flavors continue to meld.
Can I use a different type of flour?
You can substitute part of the all-purpose flour with whole wheat flour for a heartier texture, but it may slightly affect the bread’s moisture and flavor.
Conclusion
This Dill Pickle Bread is a savory, flavorful loaf that’s sure to become a favorite in your household. With its combination of tangy pickles, melty cheese, and fresh herbs, it’s the perfect addition to any meal. Whether served as a side with soups and salads or enjoyed on its own with a bit of butter, this bread is a delightful treat that will impress anyone who tries it!
Delicious Dill Pickle Bread: A Savory Loaf Bursting with Flavor
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8–10 slices
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Dill Pickle Bread is a savory loaf packed with tangy pickles, sharp cheddar cheese, and fresh dill, perfect for pickle lovers and a great accompaniment to soups or sandwiches.
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon garlic powder
1 teaspoon dried dill weed
1 cup shredded sharp cheddar cheese
½ cup finely chopped dill pickles
1 cup buttermilk
¼ cup pickle juice
1 large egg
2 tablespoons melted butter
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line an 8×4-inch loaf pan with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, dill, and shredded cheddar cheese.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, pickle juice, egg, and melted butter.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix the dough.
- Fold in Pickles: Gently fold in the chopped dill pickles until evenly distributed throughout the batter.
- Transfer to Loaf Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake: Bake for 45–50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve!
Notes
Cheese Variation: For a spicy kick, use pepper jack cheese instead of sharp cheddar. You can also experiment with different cheese varieties for a unique flavor.
Mini Loaves or Muffins: You can make mini loaves or muffins with this recipe—just adjust the baking time. Mini loaves may take around 25-30 minutes, while muffins might take 18-20 minutes.
Leftover Ideas: Leftover dill pickle bread makes great croutons, a base for grilled cheese sandwiches, or even a savory bread pudding.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
