Dill Pickle Bread: A Zesty Twist for Bread Lovers
- Prep
- 15 min
- Cook
- 60 min
- Total
- 75 min
- Serves
- 1
- Calories
- 150 kcal
- Protein
- 4.00 g
- Carbs
- 22.00 g
- Fat
- 5.00 g
- Sodium
- 300.00 mg
Ingredients
- 3 1/2 cupsall-purpose flour
- 2 teaspoonssugar
- 1 teaspoonbaking soda
- 1 teaspoonbaking powder
- 1 teaspoonsalt
- 1 1/2 cupsdill pickles (finely chopped and patted dry)
- 1/2 cupdill pickle juice
- 2 tablespoonsunsalted butter (melted)
- 1 cupbuttermilk
- 1egg
- 1/4 cupfresh dill (chopped (optional))
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- 2
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
- 3
Add the finely chopped dill pickles to the dry ingredients and toss until the pickles are coated.
- 4
In a separate bowl, whisk together the dill pickle juice, melted butter, buttermilk, and egg.
- 5
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- 6
Transfer the batter into the prepared loaf pan, spreading it evenly.
- 7
Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- 8
Allow the Dill Pickle Bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- 9
Optionally, sprinkle fresh chopped dill on top for extra flavor and presentation.