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Dill Pickle Bread

A deliciously tart bread that combines the unique flavor of dill pickles with the warmth of fresh-baked bread, perfect for snacks or sandwiches.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Side Dish, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup dill pickles, chopped
  • 1/2 cup pickle juice
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1/2 teaspoon dill weed (optional) For additional dill flavor
  • 1/2 cup shredded cheese (optional) Cheddar or pepper jack are great options

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mix together flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together pickle juice, vegetable oil, and eggs.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. Fold in the chopped dill pickles, dill weed, and cheese if using.
  6. Pour the batter into the prepared loaf pan.
Baking
  1. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow to cool in the pan for 10 minutes before transferring to a wire rack.
  3. Slice and serve with butter or use for sandwiches.

Notes

This bread is versatile and can be served warm with butter or used for sandwiches. Store in an airtight container for up to 1 week in the fridge or wrap tightly for freezing up to 3 months.