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Dill Pickle Bread

Dill Pickle Bread

 

Transform your kitchen into an artisan bakery with this spectacular Dill Pickle Bread.

  • Total Time: 1 hour 5 minutes
  • Yield: One 9x5 loaf 1x

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar
  • 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)
  • 1 cup dill pickles, finely chopped
  • 1/4 cup pickle juice from the jar
  • 1 cup shredded cheddar cheese
  • 2 large eggs, room temperature
  • 1 cup buttermilk
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper

For the Topping:

 

  • 2 tablespoons butter, melted
  • 1/4 cup shredded cheddar cheese
  • 1 tablespoon fresh dill, chopped
  • 1/4 teaspoon coarse sea salt

Instructions

 

  1. Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper, leaving overhang on the sides for easy removal.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, garlic powder, onion powder, and black pepper.
  3. Pat chopped pickles dry with paper towels to remove excess moisture.
  4. Add chopped pickles, fresh dill, and shredded cheese to the dry ingredients. Toss to coat evenly.
  5. In a separate bowl, whisk together eggs, buttermilk, melted butter, and pickle juice.
  6. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix - the batter will be thick.
  7. Transfer batter to the prepared loaf pan and spread evenly.
  8. For the topping: Brush the top of the loaf with melted butter, then sprinkle with shredded cheese, fresh dill, and coarse sea salt.
  9. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. If the top is browning too quickly, tent with aluminum foil.
  10. Allow the bread to cool in the pan for 10 minutes, then use the parchment overhang to lift the loaf out onto a wire rack to cool completely.
  11. For best flavor, wrap the cooled bread in plastic wrap and let it sit overnight before slicing.

Notes

  • For the best flavor, use good quality dill pickles with a strong flavor.
  • If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
  • This bread is excellent toasted and served with cream cheese, or used for grilled cheese sandwiches.
  • Add 1/4 cup finely chopped onion to the batter for extra flavor.
  • The bread keeps well at room temperature for up to 3 days, or refrigerated for up to a week.
  • This recipe can also be made as muffins - bake for 18-22 minutes at the same temperature.
  • For a spicier version, add 1/2 teaspoon red pepper flakes or 1 tablespoon chopped jalapeños.
  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes