Name: Dill Pickle Bread
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 3.5 cups All-purpose flour; 2 teaspoons Sugar; 1 teaspoon Baking soda; 1 teaspoon Baking powder; 1 teaspoon Salt; 1.5 cups Dill pickles, finely chopped and patted dry; 0.5 cup Dill pickle juice; 2 tablespoons Unsalted butter, melted; 1 cup Buttermilk; 1 large Egg; 0.25 cup Fresh dill, chopped (optional)

Jump to Recipe

Creamy, tangy, and surprisingly comforting, Dill Pickle Bread is one of those unexpected kitchen wins that turns a simple loaf into a conversation starter. Imagine a soft, tender crumb studded with finely chopped dill pickles and brightened by a splash of pickle juice — savory, slightly tangy, and utterly addictive. Fun fact: pickle-flavored bakes have been a midwestern favorite for decades, showing up at potlucks and picnics when someone wants to be playful with pantry staples.

This recipe is special because it’s simple, quick to prepare, and family-friendly. You don’t need fancy equipment or hours of prep time — just basic pantry ingredients and a few minutes of mixing. If you love the crunchy tang of pickles, you might also enjoy making your own batch of Homemade Garlic Dill Pickles to pair alongside the loaf. Compared to heavier savory breads, this one feels light but flavorful, perfect for sandwiches, snacks, or grilled cheese upgrades. Ready to give your loaf pan something interesting to do? Let’s bake.

What is Dill Pickle Bread?

What exactly is Dill Pickle Bread — a pickle in a loaf or a loaf disguised as a pickle? It’s both and neither. This savory quick bread incorporates chopped dill pickles and a bit of pickle juice into the batter for bright, tangy flavor. Why call it Dill Pickle Bread? Maybe someone once put a pickle in a sandwich and the rest is history. Or maybe it’s because “the way to a man’s heart is through his stomach,” and nothing says heart-winning like a bold, unexpected bite.

Curious? Ask yourself: when was the last time a slice of bread made you grin? Try it out for an afternoon snack and tell the story of how your kitchen invented a new crowd-pleaser. I dare you to bring this to your next gathering.

Why You’ll Love This:

There are three big reasons this Dill Pickle Bread will become a staple:

Tangy, savory highlight: The combination of chopped dill pickles and pickle juice creates a bright, savory flavor that wakes up your taste buds and pairs beautifully with cheeses and deli meats.
Economical and homey: Making this loaf at home is cheaper than specialty savory breads from bakeries, and it puts pantry staples to good use — especially if you have extra pickles needing a purpose.
Customizable toppings and add-ins: Sprinkle fresh dill on top, add shredded cheddar to the batter, or serve with a smear of cream cheese or mustard for extra zing.

If you like tang-forward recipes, you might also enjoy the crunchy twist of Air Fryer Stuffed Pickles. Give this loaf a try — you’ll be surprised how often you reach for it.

How to Make:

Quick Overview

This recipe is delightfully simple: no yeast, no rising time, and straightforward mixing. The texture is moist and tender with little pops of pickle and a subtle tang from the pickle juice. Expect about 10 minutes prep and 50–60 minutes baking for a total of roughly an hour. The standout element is the tangy-salty balance that makes each slice crave-worthy.

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)

Directions

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a large bowl, whisk together the 3 1/2 cups all-purpose flour, 2 teaspoons sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1 teaspoon salt until evenly combined.
Add the 1 1/2 cups dill pickles (finely chopped and patted dry) to the dry ingredients and toss them in so the pickles are lightly coated with flour. This helps prevent sinking.
In a separate bowl, whisk together 1/2 cup dill pickle juice, 2 tablespoons melted unsalted butter, 1 cup buttermilk, and 1 egg until smooth.
Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix — small streaks of flour are fine.
Fold in 1/4 cup fresh chopped dill if using, then transfer the batter into the prepared loaf pan and spread it evenly with a spatula.
Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
Allow the Dill Pickle Bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optionally sprinkle fresh chopped dill on top before serving for extra flavor and presentation.

Dill Pickle Bread

What to Serve With:

Cream cheese or herbed cream cheese spread for a creamy contrast
Sliced ham or turkey for a savory sandwich pairing
A side salad with crisp greens and a lemon vinaigrette to balance the tang
Crispy kettle chips or fries for texture contrast
A cold beer or dill pickle martini for adventurous adults

Top Tips for Perfecting:

Substitutions: Use plain yogurt thinned with a little milk if you don’t have buttermilk. Swap melted butter for neutral oil for a slightly different crumb.
Keep pickles dry: Pat the chopped pickles dry to avoid adding too much moisture to the batter.
Don’t overmix: Stir until ingredients are just combined to keep the loaf tender.
Add cheese: Stir in 1 cup shredded cheddar for a richer, melty addition.
Timing: Check doneness at 50 minutes with a toothpick; ovens vary so adjust as needed.
Presentation: Fresh dill on top adds color and aroma — don’t skip it if you have it.

Storing and Reheating Tips:

Refrigeration: Store wrapped in plastic wrap or in an airtight container in the refrigerator for up to 4 days.
Freezing: Wrap slices individually and freeze in a zip-top bag for up to 2 months. Thaw in the fridge or at room temperature.
Reheating: Reheat slices in a toaster oven at 325°F for 5–8 minutes or microwave a slice for 15–30 seconds until warmed through. For a crispier edge, toast in a skillet with a bit of butter.

FAQs

Can I use store-bought pickles?
Yes — store-bought dill pickles work perfectly. Choose a crunchy, full-flavored pickle for the best texture and taste.

What if I don’t have buttermilk?
Make a quick substitute by adding 1 tablespoon lemon juice or vinegar to 1 cup milk and letting it sit for 5 minutes. Use that in place of buttermilk.

Can I add cheese or other mix-ins?
Absolutely. Shredded cheddar, chopped green onions, or even a few bacon bits make delicious additions. Start with about 1 cup of cheese or 1/2 cup of other mix-ins.

Is this bread savory or sweet?
This is a savory quick bread with a subtle touch of sweetness from the small amount of sugar, balanced by the tangy pickles and juice.

How to prevent a soggy bottom?
Pat pickles dry and toss them in flour before folding into the batter. Also, ensure your loaf pan is well-greased and fully preheated oven is used.

Conclusion

Dill Pickle Bread is a charming, easy-to-make loaf that brings a bright, savory twist to your baking routine. It’s forgiving for beginners, wallet-friendly, and endlessly customizable — perfect for lunches, snacks, or a fun addition to a brunch spread. If you’re curious to see another take on this quirky favorite or want more background about why this recipe has fans online, check out Why Everyone’s Talking About This Dill Pickle Bread (https://immigrantstable.com/dill-pickle-bread/). Give this loaf a try and share the results with family and friends — I bet it will become a new favorite.