Dill Pickle Bread Recipe

This Dill Pickle Bread is a unique and flavorful loaf with a tangy twist, perfect for pickle lovers. It’s moist, slightly tangy, and pairs well with savory spreads or can be enjoyed on its own.

Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 cup chopped dill pickles
  • 1/4 cup pickle juice
  • 3 large eggs
  • 1 cup milk

Directions

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set it aside.

2. Combine Dry Ingredients:

In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined.

3. Mix Wet Ingredients:

In a separate bowl, mix together the melted butter, chopped dill pickles, pickle juice, eggs, and milk until well combined.

4. Combine Wet and Dry Ingredients:

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

5. Prepare for Baking:

Pour the batter into the prepared loaf pan and spread it out evenly.

6. Bake the Bread:

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool the Bread:

Once baked, remove the bread from the oven and allow it to cool in the pan for 10 minutes.

8. Transfer and Cool:

After 10 minutes, remove the bread from the pan and transfer it to a wire rack to cool completely.

9. Serve:

Once cooled, slice the dill pickle bread and serve. Enjoy it as is or with your favorite spreads!

Serving:

  • Prep Time: 15 minutes
  • Cooking Time: 50-60 minutes
  • Total Time: 1 hour 10-20 minutes
  • Servings: 8-10 slices

Variations:

  • Add Cheese: For a savory twist, fold in 1 cup of shredded cheddar cheese before baking.
  • Add Herbs: Enhance the flavor by adding fresh dill or chives to the batter for an extra herbaceous kick.

Storage:

  • Refrigeration: Store in an airtight container in the fridge for up to 5 days.
  • Freezing: You can freeze this bread for up to 3 months. Just wrap it tightly in plastic wrap and store it in a freezer-safe bag.

FAQs:

Q: Can I use pickle relish instead of chopped dill pickles?
A: Yes, you can substitute pickle relish, but be sure to drain any excess liquid to avoid a soggy texture.

Q: Can I use self-rising flour?
A: If using self-rising flour, omit the baking powder and salt as they are already included in self-rising flour.

Conclusion:

This Dill Pickle Bread is a fun and flavorful recipe that pickle lovers will adore. It’s perfect as a snack, served alongside soups, or even made into sandwiches. The tangy pickle flavor paired with the soft, tender bread makes it a must-try!

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Dill Pickle Bread Recipe


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  • Author: Hannah
  • Total Time: 1 hour 10-20 minutes
  • Yield: 810 slices 1x

Description

This Dill Pickle Bread is a savory and tangy loaf that combines the unique flavor of dill pickles with a soft, moist bread texture. Perfect for pickle lovers, this bread can be enjoyed on its own or paired with your favorite spreads.


Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 cup chopped dill pickles
  • 1/4 cup pickle juice
  • 3 large eggs
  • 1 cup milk

Instructions

  • Preheat the Oven:
    Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set it aside.

  • Combine Dry Ingredients:
    In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined.

  • Mix Wet Ingredients:
    In a separate bowl, mix together the melted butter, chopped dill pickles, pickle juice, eggs, and milk until well combined.

  • Combine Wet and Dry Ingredients:
    Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

  • Prepare for Baking:
    Pour the batter into the prepared loaf pan and spread it out evenly.

  • Bake the Bread:
    Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

  • Cool the Bread:
    Once baked, remove the bread from the oven and allow it to cool in the pan for 10 minutes.

  • Transfer and Cool:
    After 10 minutes, remove the bread from the pan and transfer it to a wire rack to cool completely.

  • Serve:
    Once cooled, slice the dill pickle bread and serve. Enjoy it as is or with your favorite spreads!

Notes

  • You can customize the recipe by adding herbs like dill or chives for extra flavor.
  • For a tangier taste, you can add more pickle juice, but adjust the liquid balance in the recipe accordingly.
  • Dill pickle bread pairs well with cream cheese or butter for a savory snack.
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 200 kcal
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 75mg

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