Description
Love pickles? You’ve never had them like this—baked into a soft, savory loaf that’s bold, tangy, and totally addictive!
Ingredients
Scale
- 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