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 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
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
