If you’ve never tried Dill Pickle Bread, you’re in for a unique and memorable treat that’s sure to start conversations and win fans. This delightfully savory loaf combines the tangy punch of dill pickles, the richness of cheddar cheese, and aromatic dill for a quick bread that’s beautifully moist and bursting with flavor. Whether you’re serving it with soup, snacking alone, or building a sandwich that’s anything but ordinary, this fun twist is guaranteed to become your new favorite way to celebrate all things pickle.
Ingredients You’ll Need
This Dill Pickle Bread leans on simple, everyday ingredients, each one pulling extra duty to deliver amazing flavor, texture, and color. Every element has a special role, creating a loaf that’s tender, moist, and impossible not to go back for seconds.
- All-purpose flour: The sturdy base that gives the bread its classic crumb and pillowy texture.
- Sugar: Just enough sweetness to balance the tanginess and bring out the flavors.
- Baking powder: Helps the loaf rise high for that beautiful slice.
- Baking soda: Works with the buttermilk and pickle juice to add softness and airiness.
- Salt: Essential for flavor, especially with all those bold ingredients.
- Garlic powder: Adds a gentle savoriness that ties it all together.
- Chopped dill pickles (well-drained): The star! Be sure to squeeze out excess liquid so your bread bakes up just right.
- Chopped fresh dill (or dried dill): Fresh dill gives the brightest, most aromatic punch, but dried works when needed.
- Shredded cheddar cheese: Melts into gooey pockets and adds a savory richness and color.
- Egg: Binds everything together and adds tenderness.
- Buttermilk: Makes the crumb moist and soft, adding a touch of tang.
- Pickle juice: The not-so-secret ingredient for extra pickle flavor and irresistible tang!
- Vegetable oil: Keeps the bread moist and light from first slice to last.
How to Make Dill Pickle Bread
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C) and greasing a 9×5-inch loaf pan. Taking a moment to prep now means your Dill Pickle Bread won’t stick—and it’ll come out of the pan in one gorgeous piece, ready for slicing.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, salt, and garlic powder. This ensures your leaveners and flavorings are evenly distributed and your bread rises beautifully with every flavorful bite.
Step 3: Add the Star Ingredients
Next, stir in the chopped dill pickles, fresh or dried dill, and shredded cheddar cheese. Don’t rush this step—a gentle, thorough mix coats each piece of pickle and cheese with flour, helping them stay evenly scattered and preventing them from sinking while baking.
Step 4: Combine the Wet Ingredients
In a separate medium bowl, whisk together the egg, buttermilk, pickle juice, and vegetable oil. This creamy, tangy blend infuses every bite of the bread with moisture and vibrant pickle tang, while the oil makes sure the crumb stays soft.
Step 5: Bring It All Together
Pour your wet ingredients into the bowl with the dry ingredients, then mix gently just until everything’s blended. Avoid overmixing—just a few quick turns of the spoon is perfect. This keeps your Dill Pickle Bread tender and light rather than dense.
Step 6: Pour and Bake
Transfer the batter to your prepared loaf pan, smoothing the top with a spatula. Bake for 45 to 50 minutes, or until a toothpick poked into the center of the loaf comes out clean. The aroma alone will have everyone hovering nearby!
Step 7: Cool and Slice
Let your Dill Pickle Bread cool in the pan for 10 minutes to finish setting up, then transfer it to a wire rack to cool completely. Once cooled, slice it up, and savor how every bite celebrates those bold, tangy, cheesy flavors.
How to Serve Dill Pickle Bread
Garnishes
To really play up the flavors, I love adding a light smear of softened cream cheese or a touch of whipped butter on freshly sliced Dill Pickle Bread. If you’re feeling fancy, sprinkle with a little extra fresh dill or a pinch of flaky sea salt right before serving for a bit of texture and pop.
Side Dishes
This bread is made for soups! Try serving thick, warm slices alongside a bowl of creamy tomato soup or a hearty potato chowder. It also works beautifully as a savory side for salads, especially anything with crisp greens and sharp vinaigrette.
Creative Ways to Present
Dill Pickle Bread is a conversation starter, so have fun! Slice it thin and use it as a base for open-faced sandwiches—think thick-cut turkey and provolone with a little extra pickle on top. You can even toast squares into croutons for salads or serve mini slices on a cheese board for an unexpected twist.
Make Ahead and Storage
Storing Leftovers
Leftover Dill Pickle Bread keeps best wrapped tightly in foil or plastic wrap and stored in the fridge. The flavors settle and deepen overnight, making it just as delicious (if not more so) for up to four days after baking.
Freezing
This bread freezes wonderfully! Simply cool it completely, then wrap the whole loaf or individual slices in a couple of layers of plastic wrap, followed by a layer of foil. Store in the freezer for up to three months—just thaw in the fridge before using.
Reheating
To revive that just-baked magic, warm slices in a toaster oven or regular oven at 300°F for about 5 minutes. If you’re in a hurry, a few seconds in the microwave will do the trick, though the crust will stay soft rather than crisp.
FAQs
Can I use other kinds of pickles in Dill Pickle Bread?
Absolutely! While classic dill pickles give the most authentic flavor, you can experiment with spicy, garlic, or even bread-and-butter pickles. Just make sure they’re well-drained, and keep in mind that sweeter varieties will change the overall taste profile a bit.
Can I make this recipe dairy-free?
Yes, you can substitute a non-dairy milk (like oat or soy) mixed with a teaspoon of lemon juice or vinegar in place of the buttermilk, use dairy-free cheese, and make sure your pickle juice is plant-based. The crumb may be slightly different, but the signature flavor of Dill Pickle Bread will still shine through!
What’s the best way to chop pickles for this bread?
For the best results, chop your pickles into small, even pieces—about the size of a pea or smaller. This way, they distribute evenly through the bread, providing plenty of punchy flavor in every bite without causing sogginess.
Can I double the recipe?
Absolutely! Double all the ingredients and divide the batter between two loaf pans. Baking time will remain about the same, but always keep an eye on the loaves and test them with a toothpick. You’ll get more delicious Dill Pickle Bread to share (or freeze for later) this way.
Why does my bread sink in the middle?
This usually happens if there’s too much moisture (from undrained pickles or too much pickle juice) or the bread was underbaked. Make sure to drain your pickles thoroughly and always check for doneness with a toothpick before removing from the oven.
Final Thoughts
Once you try Dill Pickle Bread, it’s impossible not to become a fan. The bright, tangy flavors and cheesy crumb make it a crowd-pleaser at any table, and it’s always a hit with pickle-lovers and skeptics alike. If you’re ready for a new savory baking adventure, don’t hesitate—give this recipe a try and watch it become an instant classic in your home.
Print
Dill Pickle Bread Recipe
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (about 10 slices) 1x
- Diet: Vegetarian
Description
This Dill Pickle Bread is a savory quick bread loaded with tangy dill pickles, cheddar cheese, and fresh dill. It’s a unique and flavorful twist on traditional bread that’s perfect for pairing with soups or enjoying on its own.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
Wet Ingredients:
- 1 cup chopped dill pickles (well-drained)
- 2 tablespoons chopped fresh dill (or 2 teaspoons dried dill)
- 1 cup shredded cheddar cheese
- 1 egg
- 3/4 cup buttermilk
- 1/4 cup pickle juice
- 1/4 cup vegetable oil
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and garlic powder. Stir in the chopped pickles, dill, and cheddar cheese.
- Combine wet ingredients: In a separate bowl, whisk together the egg, buttermilk, pickle juice, and vegetable oil. Pour the wet ingredients into the dry ingredients and mix just until combined.
- Bake: Pour the batter into the prepared loaf pan and bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Make sure the pickles are well-drained to prevent excess moisture.
- This savory quick bread pairs well with soups, sandwiches, or as a snack with cream cheese or butter.
- Store leftovers wrapped in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 2g
- Sodium: 340mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg
