Introduction

Dill pickle bread is a unique and savory treat that combines the tangy flavor of pickles with a soft, moist bread texture. Perfect for sandwich lovers or anyone looking to try something different, this bread offers a delightful twist on traditional quick breads.

The image shows a loaf of bread with a shiny golden-brown crust covered in sesame seeds. The bread is sliced, revealing a soft, light interior layered with a green herb spread and visible pickle slices running through the middle. The textures inside appear soft and moist, while the crust looks crisp. The bread rests on a wooden board with a few pickle slices scattered nearby. The background is out of focus with green tones, and the surface beneath is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1 cup chopped dill pickles
1/4 cup pickle juice
3 large eggs
1 cup milk

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set it aside.
Step 2: In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
Step 3: In a separate bowl, mix together the melted butter, chopped dill pickles, pickle juice, eggs, and milk until well combined.
Step 4: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Step 5: Pour the batter into the prepared loaf pan and spread it out evenly.
Step 6: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Once baked, remove the bread from the oven and allow it to cool in the pan for 10 minutes.
Step 8: After 10 minutes, remove the bread from the pan and transfer it to a wire rack to cool completely.
Step 9: Once cooled, slice the dill pickle bread and serve. Enjoy it as is or with your favorite spreads!

Tips & Variations

For extra flavor, add 1/2 teaspoon of garlic powder or onion powder to the dry ingredients.
Try mixing in some shredded cheddar cheese for a cheesy dill pickle bread variation.
If you prefer a less tangy taste, reduce the pickle juice to 2 tablespoons and add an equal amount of milk.
Use a combination of dill and bread-and-butter pickles for a slightly sweeter version.

Storage

Store the dill pickle bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, wrap it well and freeze for up to 2 months. Thaw at room temperature and warm slightly before serving for best texture.

How to Serve

A loaf of savory bread with a golden brown crust sits on a wooden board, with two thick slices cut and laid in front showing a soft, moist inside filled with green herbs and chunks of yellow potato. On top of the loaf is a small bunch of fresh dill. In the background, there is a white bowl filled with a rich red soup garnished with green herbs and cream, placed on white plates. Nearby are slices of fresh cucumber on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gluten-free flour for this recipe?

Yes, you can substitute a gluten-free flour blend that measures cup-for-cup like all-purpose flour. Keep in mind that texture may vary slightly.

Will the pickle juice make the bread too salty?

The pickle juice adds a subtle tang without making the bread overly salty, but you can adjust the amount to your taste or reduce the salt in the dry ingredients if desired.