Dill Pickle Bread

5 from 2 votes

Creamy, tangy, and surprisingly comforting, Dill Pickle Bread is a delightful loaf that combines the flavors of dill pickles and pickle juice for a unique taste experience.

Prep Time10

Cook Time1

Total Time1 10

Course: Bread

Cuisine: American

Keyword: Savory

Servings: servings

Calories: 200kcal

Equipment

Loaf Pan
Mixing Bowl
Whisk

Ingredients

Dry Ingredients

3.5 cups All-purpose flour
2 teaspoons Sugar
1 teaspoon Baking soda
1 teaspoon Baking powder
1 teaspoon Salt

Wet Ingredients

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)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until evenly combined.
Add the chopped dill pickles to the dry ingredients and toss them in so they are lightly coated with flour.
In a separate bowl, whisk together the dill pickle juice, melted butter, buttermilk, and egg until smooth.
Pour the wet mixture into the dry ingredients and stir gently until just combined.
Fold in the fresh chopped dill if using, then transfer the batter into the prepared loaf pan.
Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the 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.

Notes

Store wrapped in plastic wrap or in an airtight container in the refrigerator for up to 4 days. Can be frozen for up to 2 months.

Nutrition