Oh, let me tell you about a recipe that’s so unique and surprisingly delicious—it’s become a favorite in my kitchen: Dill Pickle Bread! I know, it might sound a bit unconventional at first, but trust me, the combination of tangy dill pickles and fresh bread is something you need to try. The bread is soft, slightly tangy, and packed with flavors you didn’t even know you were missing. It’s the perfect addition to any sandwich or a unique side dish for dinner.
I first stumbled upon this recipe when I was experimenting with different bread flavors, trying to find something that would stand out at family gatherings. The first batch didn’t last long, and everyone couldn’t stop raving about how the dill pickle flavor complemented the bread. Now, it’s a regular request at every family get-together, and even my kids can’t get enough of it!
What I love about Dill Pickle Bread is how versatile it is. You can adjust the level of pickle flavor to suit your taste, and you can even throw in some shredded cheddar cheese if you’re in the mood for something a little extra. The dill pickle juice gives the bread its tangy kick, while the chopped pickles add that satisfying crunch. Whether served as a simple snack or used as the base for a mouthwatering sandwich, this bread never disappoints.
And let’s talk about the smell while it’s baking—there’s nothing like the aroma of freshly baked bread with a hint of dill pickle. It fills the kitchen and makes everyone’s mouth water in anticipation. Plus, it’s a fun conversation starter. I mean, who wouldn’t be curious about a bread that’s made with pickles?
So, if you’re looking for something out-of-the-ordinary to impress your guests or just want to treat yourself to a tasty, flavorful bread, Dill Pickle Bread is the way to go. I promise you’ll be hooked after the first bite!
What’s in Dill Pickle Bread?
Dill Pickles: The star of the show! Chopped dill pickles bring the tang and crunch. Don’t be afraid to load them up, depending on how pickle-crazy you are.
Dill Pickle Juice: The juice adds moisture to the dough and infuses the bread with that classic dill flavor.
Flour: The base of the bread. Use all-purpose flour to get that soft, airy texture that makes this bread so irresistible.
Baking Powder: Helps the bread rise, giving it that perfect, fluffy consistency.
Sugar: Just a touch to balance the tanginess of the pickles and juice.
Butter: For a little richness and to help the bread bake to a golden perfection.
Egg: Provides structure to the dough, helping it hold together.
Salt: A pinch to enhance the flavors and make everything come together beautifully.
Let’s dive into how to make this delicious bread!
Ingredients + How to Bake Dill Pickle Bread
Ingredients
– 1 ¾ cups all-purpose flour
– 1 tablespoon baking powder
– ½ teaspoon salt
– 1 tablespoon sugar
– 1 cup finely chopped dill pickles
– ½ cup dill pickle juice
– 1 large egg
– ¼ cup melted unsalted butter
– Optional: ½ cup shredded cheddar cheese
– Optional: 1 tablespoon dried dill or fresh chopped dill for extra flavor
How to Make Dill Pickle Bread
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Preheat Your Oven
Start by preheating your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan or line it with parchment paper to make cleanup even easier. -
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, salt, and sugar. If you’re using dried dill or adding shredded cheddar cheese, now is the time to mix them in. Doing this helps prevent the cheese from sinking to the bottom of the loaf during baking. -
Prepare the Wet Mix
In a separate bowl, whisk together the chopped dill pickles, dill pickle juice, egg, and melted butter. The combination might smell strong, but don’t worry—it bakes into a balanced, flavorful loaf. -
Combine Everything
Now pour the wet mixture into the dry ingredients. Stir gently with a spatula or wooden spoon just until everything is combined. Be careful not to overmix, as this could make your bread dense instead of light and fluffy. -
Transfer to the Loaf Pan
Pour the batter into the prepared loaf pan and spread it out evenly. If desired, sprinkle a few more chopped pickles or cheese on top for a decorative touch. -
Bake
Place the pan in the center of the preheated oven and bake for 45–50 minutes. You’ll know it’s ready when the top is golden and a toothpick inserted into the center comes out clean. -
Cool and Slice
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. This helps the texture set and makes slicing easier.
Sweet Tips and Fun Variations
– Add Cheese: A handful of shredded cheddar or mozzarella folded into the batter brings a whole new flavor dimension. You can even mix both for a cheesy-pickle dream!
– Extra Dill Flavor: If you’re a dill lover like me, a sprinkle of fresh chopped dill on top before baking makes a beautiful and tasty finish.
– Make Muffins: Instead of a loaf, divide the batter into a muffin tin and bake for about 20–25 minutes. Perfect for grab-and-go snacks!
– Use Whole Wheat Flour: For a healthier twist, substitute half of the all-purpose flour with whole wheat flour. It’ll give the bread a denser texture and a nuttier flavor.
– Top with Seeds: Sprinkle sesame or poppy seeds on top of the batter before baking for a delightful crunch and visual appeal.
I always recommend trying the first slice warm with a smear of butter. The way it melts into the bread and mixes with that tangy pickle flavor is just divine. Whether you’re pairing this bread with soups, serving it at a barbecue, or enjoying it as a snack on its own, you’ll find it’s a recipe that people remember—and request again!
How to Make Dill Pickle Bread
Whenever I pull out my recipe card for Dill Pickle Bread, I get excited all over again. There’s something so comforting yet bold about this recipe—it surprises people in the best way. The tangy pickles, the moist crumb, and the warm, buttery aroma make it a winner every time.
Step-by-Step Guide to Make Dill Pickle Bread
Step 1: Preheat and Prep
Before anything else, preheat your oven to 350°F (175°C). Grease a standard loaf pan with butter or line it with parchment paper. This step ensures your bread doesn’t stick and helps create a golden crust.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and sugar. Whisk until everything is evenly blended. This dry mix is your base, so take a moment to break up any clumps and ensure your leavening agents are spread out well.
Step 3: Add Flavor Boosters (Optional)
If you’re going with extra flavor, now is the time to stir in shredded cheddar cheese and either dried or freshly chopped dill. The cheese gives it that savory depth, and the dill enhances the pickle essence without being overpowering.
Step 4: Prepare the Wet Mix
In a separate medium bowl, whisk together the dill pickle juice, chopped pickles, melted butter, and egg. It might seem like an unusual combo at first, but trust me, this is where the magic starts. The pickle juice not only boosts the flavor but also keeps the bread moist.
Step 5: Combine Wet and Dry
Pour the wet ingredients into the bowl of dry ingredients. Using a wooden spoon or silicone spatula, stir everything together just until no dry flour remains. Don’t overmix—this can make your bread tough. The batter will be thick but should come together easily.
Step 6: Pour into the Pan
Spoon the batter into the prepared loaf pan and smooth the top with the back of a spoon or spatula. For extra texture or eye appeal, sprinkle a few more chopped pickles or shredded cheese on top.
Step 7: Bake
Bake the bread in the center of your oven for 45–50 minutes. You’ll know it’s done when the top is lightly golden and a toothpick inserted into the middle comes out clean. If the top starts browning too quickly, loosely cover it with foil in the last 10 minutes.
Step 8: Cool and Slice
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then carefully transfer it to a wire rack. Let it cool completely before slicing—if you can wait! Cooling helps the bread set and makes for neater slices.
Serving Ideas and Tips
– Perfect with Soup: Serve slices of this bread with tomato soup, potato leek soup, or even a hearty stew. The tang cuts through rich, savory broths beautifully.
– Grilled Sandwiches: Toast slices on a pan with a bit of butter and use them for sandwiches. Think turkey and mustard or roast beef with a slice of cheese—unforgettable.
– Breakfast Option: Yes, it sounds wild, but a slice of this with eggs is actually pretty great! Add a bit of cream cheese or avocado on top for a savory start to your day.
– Spicy Version: Add chopped jalapeños or a touch of cayenne to the batter for a little heat. It balances well with the tartness of the pickles.
Storage Tips
– Room Temperature: Store the bread in an airtight container at room temperature for up to 3 days.
– Refrigerator: It’ll last up to a week in the fridge. Just toast it before eating to bring back that fresh-baked warmth.
– Freezer Friendly: Slice and wrap each piece individually, then store in a zip-top freezer bag. Just pop a slice in the toaster when you need a quick snack or side.
Texture and Taste
The finished loaf is moist but not dense, with little pickle bursts in each bite. It’s got a tender crumb and a crust that’s just slightly crisp on the outside. Every bite balances tanginess with the soft warmth of homemade bread. You don’t need to be a pickle fanatic to love it—though if you are, you’ll be in heaven.
This recipe is one of those where once you make it, it becomes a regular. It’s quirky but in the best possible way. You’ll find yourself making it for brunch, for lunchboxes, or just because it’s Tuesday and you want something a little different.
Frequently Asked Questions
1. Can I use sweet pickles instead of dill pickles in this bread recipe?
While you technically can use sweet pickles, I don’t recommend it. Sweet pickles will completely change the flavor profile of the bread. Dill pickles offer that tangy, briny kick that makes this bread unique. If you love sweet and savory combinations, feel free to experiment—but for the classic version, stick with dill.
2. Is this bread spicy?
Not at all! The base recipe is full of flavor but not spicy. However, if you’re craving a bit of heat, you can easily spice it up. Just add a pinch of cayenne pepper or stir in some finely chopped jalapeños. This way, you still get all that tangy dill flavor with a warm kick in the background.
3. Can I make this bread gluten-free?
Yes, you can make a gluten-free version by using a 1:1 gluten-free flour blend that includes xanthan gum. I’ve tested it with great results. Just remember to check that your baking powder is also gluten-free. The texture may be slightly different—maybe a bit more crumbly—but the flavor holds up beautifully.
4. How do I prevent the bread from getting soggy from the pickles?
Great question! The key is to drain the chopped pickles well before adding them to the batter. You can even pat them dry with a paper towel to remove excess moisture. This helps the bread bake evenly and avoids a soggy texture. Also, don’t add more pickle juice than the recipe calls for—resist the urge, no matter how much you love that tangy flavor!
Dill Pickle Bread Recipe
- Total Time: 60 minutes
- Yield: 1 loaf (about 8–10 slices) 1x
Description
This Dill Pickle Bread is a bold, savory twist on traditional quick bread. Packed with chopped dill pickles, fresh dill, and just the right hint of garlic and mustard, it’s perfect for pickle lovers or anyone looking for a unique side to soups, sandwiches, or salads. The moist crumb and zesty aroma make each slice unforgettable. Whether toasted with a smear of butter or served alongside a hearty meal, this bread is sure to impress.
Ingredients
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp garlic powder
1/2 tsp mustard powder
1/2 tsp salt
1/4 tsp black pepper
1 cup chopped dill pickles (drained and patted dry)
2 tbsp chopped fresh dill
2 eggs
1/2 cup pickle juice
1/2 cup milk
1/4 cup olive oil
1 tbsp sugar
Optional: 1/4 cup shredded dairy-free cheese for topping
Instructions
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Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
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In a large mixing bowl, whisk together the flour, baking powder, baking soda, garlic powder, mustard powder, salt, and black pepper.
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Stir in the chopped dill pickles and fresh dill until they are coated in the dry ingredients.
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In another bowl, whisk together the eggs, pickle juice, milk, olive oil, and sugar until well combined.
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Pour the wet ingredients into the dry ingredients and stir just until everything is moistened. Do not overmix.
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Transfer the batter into the prepared loaf pan and smooth the top. If using, sprinkle shredded cheese on top.
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Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.
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Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
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Always drain and pat dry your pickles to avoid excess moisture in the bread.
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Store leftovers wrapped tightly at room temperature for up to 2 days or refrigerate for up to 5 days.
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This bread freezes well for up to 2 months. Thaw at room temperature before serving.
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For a richer flavor, substitute milk with unsweetened oat or soy milk.
- Prep Time: 10 minutes
- Cook Time: 50 minutes