If you love bold, tangy flavors wrapped up in a comforting loaf, then this Easy Dill Pickle Bread Recipe is going to be your new obsession. Imagine biting into moist, cheesy bread with the unmistakable zing of dill pickles dancing alongside sharp cheddar and subtle hints of dill weed. This savory quick bread is the perfect mix of unexpected and familiar, making it a fantastic treat for snacking, sandwich making, or just enjoying on its own. It’s incredibly simple to pull together yet packed with personality, which makes it a standout addition to your bread repertoire.
Ingredients You’ll Need
This Easy Dill Pickle Bread Recipe comes to life with a handful of straightforward ingredients that each play an essential role in delivering its delicious texture and flavor. Every element is carefully chosen to balance moisture, sharpness, and that savory punch you crave.
- All-purpose flour: The main structure builder that keeps the bread tender yet sturdy.
- Baking powder: Provides that perfect lift to make the bread light and fluffy.
- Baking soda: Helps with rise while enhancing the tang of the buttermilk and pickle juice.
- Salt: Enhances all the other flavors and keeps the seasoning balanced.
- Granulated sugar: Adds a touch of sweetness to complement the sharpness from the cheese and pickles.
- Dried dill weed: Infuses the bread with that unmistakable herbaceous note reminiscent of your favorite pickle jar.
- Sharp cheddar cheese: Melts into the batter, lending richness and a subtle bite.
- Chopped dill pickles: The star ingredient, adding crunch and tang—just remember to pat them dry to avoid sogginess!
- Buttermilk: Brings moisture and a slight acidity that works wonders with the baking soda for a perfect crumb.
- Dill pickle juice: Packs in punchy pickle flavor, elevating this bread to flavorful new heights.
- Unsalted butter, melted: Adds softness and richness to the crumb.
- Large egg: Binds everything together, creating a cohesive batter.
How to Make Easy Dill Pickle Bread Recipe
Step 1: Getting Ready
First things first, preheat your oven to 350°F and grease a 9×5-inch loaf pan thoroughly. Setting this up early ensures a smooth baking process without any sticky surprises later on.
Step 2: Mixing Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and dried dill weed. This dry mix forms the flavorful base of your bread. The dill weed especially brings that fresh, herbal aroma that ties the entire recipe together.
Step 3: Adding Cheese and Pickles
Stir in the shredded sharp cheddar cheese and chopped dill pickles until they are evenly distributed throughout the dry mix. This is where the magic starts to happen, as the cheddar adds richness and the pickles lend their signature tang and texture.
Step 4: Combining Wet Ingredients
In a separate bowl, whisk together the buttermilk, dill pickle juice, melted butter, and egg until the mixture is smooth. These wet ingredients bring moisture and acidity that work in tandem with the leaveners to create tender bread with a fantastic crumb.
Step 5: Bringing It All Together
Pour the wet ingredients into the dry ingredients and stir just until combined. It is crucial not to overmix here because you want to avoid tough bread — a gentle fold will keep it light and fluffy while evenly incorporating all those incredible flavors.
Step 6: Baking Time
Transfer your batter into the prepared loaf pan and smooth the top for an even bake. Bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean. The smell of cheddar, dill, and tangy pickles will start filling your kitchen in no time.
Step 7: Cooling
Allow the bread to cool in the pan for about 10 minutes, then carefully remove it and place it on a wire rack to cool completely before slicing. This rest time helps set the structure so each slice holds up perfectly.
How to Serve Easy Dill Pickle Bread Recipe
Garnishes
To enhance the flavors even more, brush the warm top with a bit of melted butter and sprinkle a pinch of flaky sea salt. This simple touch adds a glossy finish and a subtle crunch that will make every bite feel special.
Side Dishes
This dill pickle bread pairs wonderfully with creamy dips like ranch or smoked salmon spread, and it’s a fantastic accompaniment to hearty soups and stews. Think of serving it alongside tomato bisque or a vibrant vegetable chili to complement its savory notes.
Creative Ways to Present
Slice it thick and use it for grilled cheese sandwiches with extra pickles for kick, or make mini sliders by pairing slices with deli meats and mustard. You can also turn leftover slices into crispy croutons for salads or soups, adding a surprising dill punch to your meals.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Easy Dill Pickle Bread Recipe tightly in plastic wrap or store it in an airtight container at room temperature. It will stay fresh for up to 3 days, maintaining its tender crumb and avoiding drying out.
Freezing
If you want to enjoy this treat later, freeze the bread whole or pre-sliced, wrapped securely in foil and then placed inside a freezer bag. It can last up to 3 months frozen without losing flavor or texture.
Reheating
Thaw overnight in the fridge or at room temperature, then warm slices in a toaster oven or regular oven at 325°F for about 10 minutes. This restores that fresh-from-the-oven feel with a crispy crust and soft center.
FAQs
Can I use fresh dill instead of dried dill weed?
Absolutely! If you prefer fresh dill, use about three times the amount since it is less concentrated than dried. Just chop it finely and fold it in with the cheese and pickles for a bright, herbaceous note.
What if I don’t have buttermilk on hand?
You can easily make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 1/4 cups of milk. Let it sit for about 5 minutes until it curdles slightly, and then use it as a buttermilk replacement to maintain the tang and tenderness.
Can I make this bread gluten-free?
While the recipe relies on all-purpose flour, you can experiment with a gluten-free baking blend designed for quick breads. Keep in mind texture and rise may vary slightly, so you might need to adjust baking time accordingly.
How do I prevent the bread from being too soggy because of the pickles?
Patting the dill pickles dry with paper towels before adding is key to avoid extra moisture in the batter. This small step helps maintain the perfect bread consistency without turning mushy.
Is this recipe suitable for vegetarians?
Yes, this Easy Dill Pickle Bread Recipe is vegetarian-friendly as it contains no meat or animal-derived rennet in the cheese. It’s a fantastic savory bread option to enjoy anytime.
Final Thoughts
There is something so delightful about a loaf that manages to be both tangy and comforting, cheesy yet fresh. This Easy Dill Pickle Bread Recipe is a true crowd-pleaser that you can whip up with simple pantry staples and a bit of dill-infused magic. It’s perfect for impressing guests or treating yourself to something extraordinary during the week. So, grab your mixing bowls and get ready to bake a loaf that will have everyone asking for seconds.
Print
Easy Dill Pickle Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 slices
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Dill Pickle Bread is a savory quick bread bursting with tangy dill pickles, sharp cheddar cheese, and fragrant dried dill. Perfect for sandwiches or as a flavorful snack, this moist and tender loaf combines the zest of pickle juice with classic baking ingredients for a unique and delicious homemade bread experience.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 tablespoon dried dill weed
- 1 cup shredded sharp cheddar cheese
- 1 cup chopped dill pickles, patted dry
Wet Ingredients
- 1 1/4 cups buttermilk
- 1/4 cup dill pickle juice
- 1/4 cup unsalted butter, melted
- 1 large egg
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to ensure the bread doesn’t stick during baking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and dried dill weed. Then fold in the shredded sharp cheddar cheese and chopped dill pickles to distribute evenly.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, dill pickle juice, melted butter, and egg until fully blended and smooth.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix to keep the bread tender.
- Bake the Bread: Transfer the batter into the prepared loaf pan, smoothing the top for even baking. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the bread cool in the pan for 10 minutes, then remove it and allow it to cool completely on a wire rack before slicing and serving.
Notes
- Pat the dill pickles dry to avoid adding excess moisture to the batter which could make the bread soggy.
- For extra flavor, brush the top of the bread with melted butter and sprinkle with flaky salt right after baking.
- Store the bread tightly wrapped at room temperature; it stays fresh for up to 3 days.
