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Sliced dill pickle bread on a wooden board with fresh dill and pickles, perfect for summer picnics.
Alyssa

Dill Pickle Bread: A Zesty Twist for Bread Lovers

Deliciously unique Dill Pickle Bread, perfect for pickle lovers, combining savory flavors with a soft, moist texture.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 1 loaf
Course: Sides
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 3 1/2 cups all-purpose flour
  • 2 teaspoons sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cups dill pickles finely chopped and patted dry
  • 1/2 cup dill pickle juice
  • 2 tablespoons unsalted butter melted
  • 1 cup buttermilk
  • 1 egg
  • 1/4 cup fresh dill chopped (optional)

Method
 

  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.

Notes

  • Ensure the chopped pickles are patted dry to avoid excess moisture in the bread.
  • Experiment with different types of pickles for varied flavor profiles.