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
Scale
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.
