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

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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