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
Scale
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.
