Name: Dill Pickle Bread Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
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

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

Scale

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

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Instructions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, garlic powder, mustard powder, salt, and black pepper.
Stir in the chopped dill pickles and fresh dill until they are coated in the dry ingredients.
In another bowl, whisk together the eggs, pickle juice, milk, olive oil, and sugar until well combined.
Pour the wet ingredients into the dry ingredients and stir just until everything is moistened. Do not overmix.
Transfer the batter into the prepared loaf pan and smooth the top. If using, sprinkle shredded cheese on top.
Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Always drain and pat dry your pickles to avoid excess moisture in the bread.
Store leftovers wrapped tightly at room temperature for up to 2 days or refrigerate for up to 5 days.
This bread freezes well for up to 2 months. Thaw at room temperature before serving.
For a richer flavor, substitute milk with unsweetened oat or soy milk.

Prep Time: 10 minutes
Cook Time: 50 minutes