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
Scale
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
