If you’ve ever found yourself daydreaming about the perfect balance of tangy, cheesy, and herbaceous flavors wrapped in the comforting warmth of fresh-baked bread, then you are in for a serious treat. This Dill Pickle Bread Recipe is that magical discovery—a delightful twist on classic quick bread that bursts with the bright zest of dill pickles and the rich creaminess of shredded cheddar. It’s simple enough for a cozy afternoon bake but remarkable enough to impress anyone lucky enough to slice into its golden crust. From the first bite, you’ll appreciate how every ingredient plays a role, turning ordinary pantry staples into an extraordinary loaf that’s savory, satisfying, and utterly crave-worthy.
Ingredients You’ll Need
Getting started with this Dill Pickle Bread Recipe is a breeze thanks to its straightforward and accessible ingredients. Each element is thoughtfully chosen to add flavor, texture, or that irresistible tang that makes this bread shine.
- 2 cups all-purpose flour: The sturdy base that creates the perfect crumb and structure for the bread.
- 1 tablespoon baking powder: Helps the bread rise beautifully, ensuring a light and fluffy texture.
- 1/2 teaspoon baking soda: Works alongside the baking powder for an ideal rise and tender crumb.
- 1/2 teaspoon salt: Enhances all the flavors and balances the tang from the pickles.
- 1/2 teaspoon garlic powder: Brings a subtle savory depth that complements the dill.
- 1/2 teaspoon onion powder: Adds a mild sweetness and complexity to the flavor.
- 1/2 teaspoon dried dill weed: Infuses the bread with that signature herbaceous note that screams homemade charm.
- 1 cup shredded cheddar cheese: Melts into gooey pockets of sharp, creamy goodness throughout the bread.
- 1/2 cup chopped dill pickles: Provides bursts of tangy crunch that give this bread its standout character.
- 2 tablespoons pickle juice: The secret ingredient that elevates the dill flavor and keeps the bread moist.
- 1 egg: Binds everything together, adding richness and structure.
- 3/4 cup buttermilk: Adds moisture and a subtle tang, promoting a tender crumb and light texture.
- 1/4 cup vegetable oil: Keeps the bread soft and helps achieve that perfect golden crust.
How to Make Dill Pickle Bread Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C) so it’s perfectly heated when your batter is ready. Grease a 9×5-inch loaf pan thoroughly to ensure your bread won’t stick and will come out with a beautiful, smooth surface.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, garlic powder, onion powder, and dried dill weed. This ensures that the leavening agents and spices are evenly distributed, setting a solid foundation for your bread’s flavor and rise.
Step 3: Add Cheese and Pickles
Stir in the shredded cheddar cheese and the chopped dill pickles into your dry mixture. These are the star players of the recipe, promising pockets of savory, cheesy delight interspersed with bursts of tangy pickle goodness in every slice.
Step 4: Whisk Wet Ingredients Separately
In a separate bowl, whisk the egg, buttermilk, pickle juice, and vegetable oil together until everything is smoothly combined. This wet mixture adds moisture and richness, while the pickle juice enhances that distinctive dill flavor and keeps the bread tender.
Step 5: Combine Wet and Dry Ingredients
Pour the wet mixture into your bowl of dry ingredients and gently fold until just combined. Be careful not to overmix as this can result in a dense loaf; some lumps are perfectly okay and will bake out.
Step 6: Bake Your Bread
Transfer the batter to your prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 45 to 50 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
Step 7: Cool and Enjoy
Let your Dill Pickle Bread cool in the pan for about 10 minutes, then gently remove it to a wire rack to cool completely. This resting time lets the bread finish cooking inside and sets the crumb so it slices beautifully.
How to Serve Dill Pickle Bread Recipe
Garnishes
This bread is lovely on its own, but for an extra touch, try spreading softened butter or cream cheese on each slice just before serving. A sprinkle of fresh dill or a thin slice of pickle on top can make each piece pop visually and flavor-wise.
Side Dishes
Dill Pickle Bread pairs wonderfully with creamy soups like tomato bisque or chillis, where you can use the bread for dipping. It also complements charcuterie boards, balancing salty meats and cheeses with its tangy, savory profile.
Creative Ways to Present
Take your presentation up a notch by transforming slices into small open-faced sandwiches topped with smoked salmon, cream cheese, and capers. Or use it as a flavorful base for mini grilled cheese sandwiches with extra cheddar and thinly sliced pickles inside. This bread’s versatility makes it perfect for any occasion.
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices tightly in plastic wrap or keep them in an airtight container to preserve freshness. Stored properly, the bread remains soft and flavorful for up to 3 days at room temperature.
Freezing
This Dill Pickle Bread Recipe freezes beautifully. Slice the loaf first, then separate the slices with parchment paper and place them in a freezer-safe zip-top bag. Frozen bread can last for up to 3 months—just pull out a slice whenever pickle cravings strike.
Reheating
To enjoy frozen or leftover bread, warm slices in a toaster or oven at 350°F for 5 to 7 minutes until heated through and slightly crisp on the edges. This refreshes the bread’s texture and intensifies the delightful flavors.
FAQs
Can I use different types of pickles for this bread?
Absolutely! Sour or garlic dill pickles work wonderfully and each brings its own unique twist. Feel free to experiment and discover your personal favorite version.
Can I substitute cheddar cheese for another type?
Yes, sharp white cheddar is classic, but you can try pepper jack for some heat, gouda for creaminess, or even a blend of cheeses to vary the flavor profile.
Is buttermilk necessary in this recipe?
Buttermilk adds a gentle tang and helps keep the bread tender. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 3/4 cup milk and letting it sit for 5 minutes.
Can I make this bread vegan?
While the original recipe includes egg and dairy, you can experiment with plant-based milk, a flax or chia egg, and vegan cheese alternatives to create a plant-based version, though results might vary slightly in texture and taste.
How can I make the dill flavor stronger?
Adding an extra tablespoon of chopped fresh dill or increasing the dried dill slightly will give your bread a punchier, more herbaceous flavor, which pairs beautifully with the pickles and cheddar.
Final Thoughts
There’s something truly special about the way this Dill Pickle Bread Recipe brings together bold flavors and a tender crumb that’s sure to become a new favorite. It’s a lovely way to turn humble ingredients into a loaf that feels both nostalgic and exciting. Whether you’re serving it at a gathering or simply indulging at home, this bread has a way of turning an ordinary snack into a memorable experience. Give it a try, and watch how fast it disappears from the table!
Print
Dill Pickle Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This savory Dill Pickle Bread combines tangy dill pickles and pickle juice with sharp cheddar cheese and aromatic herbs to create a moist, flavorful quick bread perfect for snacking or serving alongside soups and salads.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried dill weed
- 1 cup shredded cheddar cheese
Wet Ingredients
- 1/2 cup chopped dill pickles
- 2 tablespoons pickle juice
- 1 egg
- 3/4 cup buttermilk
- 1/4 cup vegetable oil
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking for easy removal of the bread after baking.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, onion powder, and dried dill weed until evenly combined. Stir in the shredded cheddar cheese and chopped dill pickles to distribute them throughout the mixture.
- Combine wet ingredients: In a separate bowl, whisk together the egg, buttermilk, pickle juice, and vegetable oil until the mixture is smooth and well combined.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and stir gently just until combined. Be careful not to overmix to keep the bread tender.
- Transfer to loaf pan and bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 45–50 minutes or until a toothpick inserted into the center comes out clean.
- Cool the bread: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, ensuring it sets properly for slicing.
Notes
- For a stronger dill flavor, add an extra tablespoon of chopped fresh dill.
- You can use sour or garlic dill pickles depending on your flavor preference.
