Craving something unique, tangy, and irresistibly flavorful? This Dill Pickle Bread is unlike anything you’ve had before. It’s moist, savory, and infused with that nostalgic briny bite of dill pickles that pickle lovers can’t get enough of. Perfect for pairing with soups, slicing for sandwiches, or just enjoying with a smear of butter—this bread is bold, easy, and bursting with character.
Whether you’re baking for a brunch, spicing up a lunch spread, or just want something a little different, Dill Pickle Bread brings the fun (and the flavor) to the table.
Why You’ll Love This Recipe
This Dill Pickle Bread is here to surprise your taste buds—in the best way:
Savory and Bright: The pickles and their juice infuse every bite with zesty flavor.
No Yeast Needed: It’s a quick bread, so there’s no waiting around for rising.
Moist Texture: Buttermilk and butter keep the loaf perfectly tender.
Unexpected Crowd-Pleaser: Great conversation starter—and a hit at parties.
Versatile: Slice it warm, toast it crisp, or make an epic grilled cheese.
Prep & Cooking Time
This recipe is quick to put together and perfect for spontaneous cravings.
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 15 minutes | 60 minutes | 75 minutes |
Ingredients
Here’s what you’ll need to create this tangy, savory loaf:
- 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)
Step-by-Step Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan.
- Mix the Dry Ingredients: In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
- Add the Pickles: Toss the finely chopped, patted-dry pickles into the dry mix until well coated.
- Combine Wet Ingredients: In a separate bowl, whisk together the pickle juice, melted butter, buttermilk, and egg.
- Mix Gently: Pour the wet mixture into the dry ingredients and stir until just combined. Don’t overmix.
- Prepare to Bake: Pour the batter into the prepared loaf pan and spread it evenly.
- Bake: Place the loaf in the oven and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool It Down: Let the bread cool in the pan for 10 minutes, then move it to a wire rack to cool completely.
- Optional Garnish: Sprinkle fresh chopped dill on top for a burst of color and herbaceous flavor.
How to Serve
This Dill Pickle Bread works in so many delicious ways:
- With Soups or Stews: Perfectly balances creamy or hearty dishes.
- For Sandwiches: Especially good with ham, turkey, or roast beef.
- As Toast: A little butter or cream cheese goes a long way.
- Appetizer Board: Slice and serve with dips, meats, and cheeses.
Tips & Variations
Add Cheese: Stir in shredded cheddar for a cheesy twist.
Make It Spicy: Mix in a pinch of cayenne or some chopped jalapeños.
No Buttermilk? Use 1 tablespoon of lemon juice or vinegar in 1 cup milk.
Herb It Up: Try it with parsley or chives if you’re out of dill.
Final Thoughts
Dill Pickle Bread is quirky, comforting, and absolutely unforgettable. It’s one of those recipes that surprises everyone—until they taste it. Then they ask for the recipe. Moist, tangy, and full of personality, it’s a must-bake for anyone who loves bold flavor and a little adventure in their baking.
Once you try it, don’t be surprised if it becomes your go-to savory loaf.
Print
dill pickle bread – A Zesty, Savory Twist on Classic Quick Bread
- Total Time: 75 minutes
Description
Love pickles? You’ve never had them like this—baked into a soft, savory loaf that’s bold, tangy, and totally addictive!
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)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
- Incorporate the finely chopped dill pickles into the dry ingredients and toss until the pickles are evenly coated.
- In a separate bowl, whisk together the dill pickle juice, melted butter, buttermilk, and egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be cautious not to overmix.
- Transfer the batter into the prepared loaf pan, spreading it out evenly.
- Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the Dill Pickle Bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Optionally, sprinkle fresh chopped dill on top for added flavor and presentation.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Nutrition
- Serving Size: 12 servings
- Calories: 200 kcal per serving
