If you’re anything like me and love the tangy crunch of dill pickles combined with the comforting warmth of fresh bread, then you’re absolutely going to adore this Easy Dill Pickle Bread Recipe. It’s a savory quick bread that’s bursting with flavor and downright irresistible, offering a perfect balance of tangy pickles, aromatic dill, and sharp cheddar cheese in every bite. Whether you want to impress at a brunch, add a delicious twist to your sandwich routine, or just enjoy a unique homemade treat, this recipe is simple, fun, and endlessly satisfying.
Ingredients You’ll Need
These ingredients come together beautifully to create tender, flavorful bread that carries the bright notes of dill and pickle without being overwhelming. Each plays an essential role, from the leavening agents that give the bread its perfect rise to the cheddar that melts into delicious pockets of cheesy goodness.
- 2 cups all-purpose flour: The foundation for the bread’s soft but sturdy texture.
- 1 tablespoon baking powder: Helps the bread rise nicely, keeping it light and fluffy.
- ½ teaspoon baking soda: Adds an extra lift along with the buttermilk’s acidity.
- ½ teaspoon salt: Enhances all the flavors without overpowering the pickle tang.
- 1 tablespoon dried dill weed: Imparts that signature fresh, herby flavor that defines this bread.
- 1 tablespoon sugar: Balances the savory and tangy notes with a touch of sweetness.
- 1 cup chopped dill pickles (drained): The star ingredient, adding moisture and bursts of pickle flavor.
- ½ cup shredded cheddar cheese: Incorporates melty, sharp bites of deliciousness throughout.
- 2 tablespoons pickle juice: Brings extra tang and helps moisten the batter perfectly.
- ¾ cup buttermilk: Adds a slight tang and tender crumb to the bread.
- 1 large egg: Binds everything together for a cohesive dough.
- ¼ cup vegetable oil: Keeps the bread moist while providing richness.
How to Make Easy Dill Pickle Bread Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F (175°C). This ensures that your bread bakes evenly and develops that beautiful golden crust we all love. Grease a 9×5-inch loaf pan or line it with parchment paper to make sure your bread comes out cleanly once baked.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, dried dill, and sugar. Mixing these dry ingredients first is crucial for an even distribution of all the flavors and leavening agents throughout the batter.
Step 3: Add Pickles and Cheese
Stir in the chopped dill pickles and shredded cheddar cheese until they are evenly scattered throughout the dry mixture. The pickles provide moisture and tang, while the cheese adds gooey, savory interest in every slice.
Step 4: Mix the Wet Ingredients
In a separate bowl, whisk together the pickle juice, buttermilk, egg, and vegetable oil. These wet ingredients strike the perfect balance of richness and acidity, activating the baking soda and creating a tender crumb.
Step 5: Combine Wet and Dry
Pour the wet mixture into the dry ingredients and gently stir just until combined. Be careful not to overmix—the batter should look a little lumpy. Overmixing can make the bread tough, so a light hand here ensures your loaf stays soft and fluffy.
Step 6: Bake the Bread
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. The aroma as it bakes is so enticing you might find yourself peeking early!
Step 7: Cool Before Slicing
Once baked, allow the bread to cool in the pan for 10 minutes to firm up, then transfer it to a wire rack to cool completely. This resting step helps the texture set perfectly, making it easy to slice without crumbling.
How to Serve Easy Dill Pickle Bread Recipe
Garnishes
For a fun finishing touch, try sprinkling freshly chopped fresh dill or a little extra shredded cheddar on top when serving. A thin spread of softened butter or cream cheese complements the tangy flavor beautifully and adds richness.
Side Dishes
This bread is an excellent companion to soups and salads. Imagine pairing it with a warm bowl of tomato soup or alongside a crisp green salad with vinaigrette—both create a deliciously balanced meal. It also makes a unique base for open-faced sandwiches or charcuterie boards.
Creative Ways to Present
Slice the bread thick for sandwiches, using it to hold deli meats, cheeses, and your favorite spreads. Or cut it into cubes and toast them for savory croutons that bring a delightful pickle twist to your salads and soups. You could also turn slices into grilled cheese sandwiches for a comforting, tangy lunch.
Make Ahead and Storage
Storing Leftovers
Store leftover bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. For best texture and flavor, consume within this time frame. You can also refrigerate it, but the bread may dry out a bit faster.
Freezing
This Easy Dill Pickle Bread freezes wonderfully. Wrap the cooled loaf tightly in plastic wrap followed by aluminum foil to prevent freezer burn. When stored properly, it can last for up to 3 months. Thaw at room temperature before reheating or slicing.
Reheating
To bring back its fresh-baked warmth, reheat slices in a toaster oven for a few minutes or warm the whole loaf in the oven at 300°F (150°C) wrapped in foil. Avoid microwaving as it can make the bread rubbery. Reheated properly, the bread tastes almost as good as fresh!
FAQs
Can I substitute fresh dill for dried in this recipe?
Absolutely! If you prefer fresh dill, use about 3 tablespoons chopped to replace the 1 tablespoon of dried dill. Fresh dill will give a brighter, more vibrant herb flavor that pairs beautifully with the pickles.
What type of pickles works best for this bread?
Dill pickles are the best choice since they complement the dill seasoning and give that classic tangy flavor. Make sure to drain them well and chop to bite-size pieces so they distribute evenly without adding too much moisture.
Is this bread gluten-free or can it be made gluten-free?
The original recipe calls for all-purpose flour, which contains gluten. To make it gluten-free, you’ll need to use a gluten-free flour blend formulated for baking. Keep in mind that texture and rise may vary slightly.
Can I add other ingredients like herbs or spices?
Feel free to experiment! Adding garlic powder, onion powder, or even some smoked paprika can create interesting flavor twists. Just start with small amounts so the dill pickle flavor remains the star.
How long does the bread stay fresh once baked?
Freshly baked, this bread stays moist and delicious for about 2 days at room temperature. Beyond that, it’s best to refrigerate or freeze to maintain quality.
Final Thoughts
Making this Easy Dill Pickle Bread Recipe is such a joyful experience, and the result is downright addictive! It’s one of those unique creations that surprises everyone who tastes it, combining comfort and tang in a way that feels both nostalgic and fresh. I truly hope you enjoy baking and sharing this savory delight as much as I do. Give it a try soon, and watch how quickly it becomes a favorite at your table!
Print
Easy Dill Pickle Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 1 loaf (8-10 slices)
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Dill Pickle Bread is a savory quick bread packed with tangy dill pickles, sharp cheddar cheese, and a hint of dill weed. Perfect as a side dish or a flavorful base for sandwiches, this moist and flavorful bread combines classic midwestern flavors in a simple recipe that comes together quickly and bakes to golden perfection.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon dried dill weed
- 1 tablespoon sugar
Add-ins
- 1 cup chopped dill pickles, drained
- ½ cup shredded cheddar cheese
Wet Ingredients
- 2 tablespoons pickle juice
- ¾ cup buttermilk
- 1 large egg
- ¼ cup vegetable oil
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, dried dill weed, and sugar. This ensures even distribution of the leavening agents and seasonings.
- Add Pickles and Cheese: Stir in the chopped dill pickles and shredded cheddar cheese until they are evenly distributed throughout the dry mixture.
- Combine Wet Ingredients: In a separate bowl, whisk together the pickle juice, buttermilk, egg, and vegetable oil to create a smooth wet mixture.
- Mix Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently just until combined. Avoid overmixing to ensure the bread remains tender.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean, indicating it is fully baked.
- Cool Bread: Let the bread cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before slicing. This prevents sogginess and ensures clean slices.
Notes
- You can substitute fresh dill for dried dill if desired—use about 3 tablespoons of chopped fresh dill for a more vibrant flavor.
- This bread pairs wonderfully with soups and salads or makes a delicious base for sandwiches.
