Why You’ll Love This Recipe
- Bursting with Pickle Flavor – Made with both pickle juice and chopped pickles.
- No Yeast Required – A quick bread that’s easy to make.
- Soft and Moist – Buttermilk and butter create a tender texture.
- Great for Sandwiches & Snacks – Pairs well with cheese, meats, or dips.
- Unique and Fun – A must-try for dill pickle enthusiasts!
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- 3 ½ cups all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ½ cups dill pickles, finely chopped and patted dry
- ½ cup dill pickle juice
- 2 tablespoons unsalted butter, melted
- 1 cup buttermilk
Directions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- Mix dry ingredients – In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
- Add wet ingredients – Stir in the chopped pickles, pickle juice, melted butter, and buttermilk. Mix until just combined. Do not overmix.
- Transfer to pan – Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Cool & serve – Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Slice and enjoy!
Servings and Timing
- Servings: 10-12 slices
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Total Time: 55-60 minutes
Variations
- Cheesy Pickle Bread: Add 1 cup of shredded cheddar or Swiss cheese.
- Garlic & Herb Twist: Stir in 1 teaspoon of garlic powder and fresh dill.
- Spicy Kick: Add ½ teaspoon cayenne pepper or chopped jalapeños.
- Rye Version: Replace 1 cup of all-purpose flour with rye flour for a more rustic taste.
- Vegan Option: Use plant-based butter and buttermilk (mix non-dairy milk with 1 tablespoon vinegar).
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Keeps well in the fridge for up to 5 days.
- Freezing: Wrap tightly in plastic wrap and foil; freeze for up to 3 months.
- Reheating: Toast slices in a skillet or oven for the best texture.
FAQs
What kind of pickles work best?
Dill pickles with a strong briny flavor work best, but you can experiment with different varieties.
Can I use sweet pickles instead?
Yes, but the bread will have a slightly sweeter taste.
Why is my bread dense?
Overmixing the batter can make the bread dense. Mix just until combined.
Can I make muffins instead of a loaf?
Yes! Divide the batter into muffin tins and bake at 350°F for 18-22 minutes.
Can I use self-rising flour?
Yes, but reduce the baking soda and baking powder by half.
How do I make buttermilk at home?
Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
What should I serve this bread with?
It pairs well with cream cheese, butter, soups, or as a sandwich bread.
Can I add fresh dill?
Yes! Adding 1-2 tablespoons of fresh dill enhances the flavor.
Can I make this bread gluten-free?
Use a gluten-free all-purpose flour blend for a gluten-free version.
Does the bread taste very sour?
No, the tangy pickle flavor is balanced with the butter and buttermilk, making it savory and delicious.
Conclusion
Dill Pickle Bread is a flavorful, easy-to-make quick bread that’s perfect for pickle lovers. Whether served as a snack, with a meal, or toasted with butter, this tangy and moist bread is sure to impress. Give it a try and enjoy a unique twist on homemade bread!
Dill Pickle Bread
- Total Time: 50 minutes
- Yield: 10-12 Servings
- Diet: Vegetarian
Description
This Dill Pickle Bread is a tangy, savory quick bread packed with real pickle juice and finely chopped dill pickles. With a soft, moist texture and a burst of briny flavor, it's perfect as a snack, side dish, or sandwich bread. No yeast required—just mix, bake, and enjoy!
Ingredients
- 3 ½ cups all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ½ cups dill pickles, finely chopped and patted dry
- ½ cup dill pickle juice
- 2 tablespoons unsalted butter, melted
- 1 cup buttermilk
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- Mix dry ingredients – In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
- Add wet ingredients – Stir in chopped pickles, pickle juice, melted butter, and buttermilk. Mix until just combined. Do not overmix.
- Transfer to pan – Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & serve – Let the bread cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy!
Notes
- For extra flavor, add 1 teaspoon garlic powder or fresh dill.
- Store in an airtight container for up to 3 days at room temperature.
- Freeze for up to 3 months by wrapping tightly in plastic wrap and foil.
- Prep Time: 10 minutes
- Cook Time: 40minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
