Dill Pickle Bread

Introduction

If you’re a fan of dill pickles, you’re going to fall head over heels for this Dill Pickle Bread. This quick bread recipe transforms the briny, zesty punch of dill pickles into a moist, savory loaf that’s perfect for any occasion. Unlike sweet breads, this loaf is deeply flavorful and makes an excellent snack, side dish, or even the base for a creative sandwich. Whether you enjoy it toasted with cream cheese or served alongside a hearty bowl of chili, this bread is guaranteed to be a conversation starter.

My recipe story

This recipe was born out of pure curiosity and my love for experimenting with flavors. Growing up, pickles were always a staple on the table—whether alongside sandwiches, grilled meats, or as a quick snack. One day, I stumbled upon the idea of incorporating pickle juice into bread, and the result was nothing short of amazing. The dill pickles lend a tangy note, while the bread stays moist and aromatic thanks to the brine. After a few tweaks and trials, this version became a household favorite and the one I’m excited to share with you today.

Ingredient breakdown

The magic of Dill Pickle Bread lies in its simple yet flavor-packed ingredients. At its core, this is a quick bread, meaning it uses baking soda and baking powder as leavening agents rather than yeast. That makes it incredibly easy to prepare while still delivering a deliciously soft crumb.

All-purpose flour forms the foundation of the bread, while sugar adds a hint of sweetness that balances the tang of the pickle juice. Baking soda and baking powder ensure the bread rises beautifully, giving it a light and airy texture. The true star of the recipe, of course, is the dill pickles and their juice. Chopped pickles add bursts of crunch in every bite, while the brine infuses the bread with a zesty tang you simply can’t get from any other ingredient.

Additional seasonings like dill weed, garlic powder, or onion powder can be added to boost the savory flavor. Some versions also include shredded cheddar cheese, which melts into gooey pockets throughout the loaf, taking it to the next level of indulgence.

Equipment you’ll need

• Mixing bowls (large and medium)
• Whisk
• Spatula or wooden spoon
• Standard 9×5-inch loaf pan
• Measuring cups and spoons
• Knife and cutting board (for chopping pickles)
• Cooling rack

Step-by-step directions

Step 1: Prepare your loaf pan and preheat the oven. Preheat your oven to 350°F (175°C) and lightly grease or line a 9×5-inch loaf pan with parchment paper. Preparing your pan ahead of time ensures your bread doesn’t stick and allows for easy removal once baked.

Step 2: Combine dry ingredients. In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and any seasonings you’re using. This step ensures all leavening agents are evenly distributed, preventing uneven rising later.

Step 3: Mix wet ingredients. In a separate bowl, combine the dill pickle juice, chopped dill pickles, eggs, and any cheese if using. Stir well until everything is fully incorporated. The pickle juice will act as both a liquid and a flavor booster here.

Step 4: Bring wet and dry ingredients together. Gradually pour the wet mixture into the dry mixture, folding gently with a spatula. Mix just until combined—overmixing can lead to dense bread. The batter should be thick but spreadable.

Step 5: Bake the bread. Transfer the batter into the prepared loaf pan, smoothing the top with your spatula. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean. The crust should be golden brown, and your kitchen will be filled with a savory pickle aroma.

Step 6: Cool and serve. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. Cooling fully ensures clean slices and allows the flavors to settle.

Variations & substitutions

This Dill Pickle Bread is endlessly versatile, and you can easily adjust it to your preferences. Here are a few popular variations:

• Cheesy Dill Bread: Add 1 cup of shredded cheddar or mozzarella for extra richness.
• Spicy Kick: Stir in diced jalapeños or a dash of cayenne pepper for a bold twist.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend for a celiac-friendly version.
• Herb-Infused: Fresh dill, parsley, or chives make great flavor boosters.
• Mini Loaves or Muffins: Bake the batter in mini loaf pans or muffin tins for individual servings.

Storage, freezing & make-ahead

This bread stores well, making it ideal for meal prep. Once completely cooled, wrap the loaf tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.

To freeze, slice the loaf and wrap each slice individually in plastic wrap, then place in a freezer-safe bag. This allows you to grab a single serving whenever you like. Dill Pickle Bread freezes beautifully for up to 3 months. To reheat, simply toast or microwave briefly until warm.

If you’re planning ahead, you can also prepare the batter and refrigerate it for up to 12 hours before baking. Just be sure to give it a quick stir before transferring it to the loaf pan.

Serving ideas & pairings

Dill Pickle Bread shines when paired with savory dishes. Here are a few of my favorite ways to enjoy it:

• Serve warm with a pat of butter or cream cheese.
• Pair with a steaming bowl of tomato soup or chicken noodle soup.
• Use as sandwich bread for ham, turkey, or pastrami.
• Add to a cheese and charcuterie board for a unique touch.
• Toast slices and top with smoked salmon and capers for a brunch-worthy treat.

FAQ

Can I use bread flour instead of all-purpose flour?
Yes, but bread flour may create a slightly chewier texture. All-purpose flour works best for this recipe.

Do I have to use dill pickles, or can I use sweet pickles?
Dill pickles are recommended for their tangy flavor, but you can experiment with sweet pickles for a milder, sweeter loaf.

What if I don’t have pickle juice?
Substitute with a mixture of vinegar and water with a pinch of salt, but the flavor won’t be quite as authentic.

Can I make this recipe vegan?
Yes—replace the eggs with flaxseed eggs and use dairy-free cheese or omit it altogether.

Why did my bread turn out dense?
Overmixing is the most common cause. Stir gently just until the ingredients come together.

Final thoughts

Dill Pickle Bread is the kind of recipe that surprises and delights everyone who tries it. With its bold, tangy flavor and tender crumb, it’s far from ordinary and perfect for pickle enthusiasts. Whether you serve it as a snack, side dish, or even the star of your meal, this bread is guaranteed to bring smiles to the table. Don’t be afraid to experiment with add-ins and pairings—this recipe is versatile and forgiving. If you’re ready to impress your friends and family with something new, give this Dill Pickle Bread a try and enjoy every savory bite!

Dill Pickle Bread

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• Author: Sarah White
• Total Time: 1 hour 5 minutes
• Yield: 1 loaf (8–10 slices)
• Diet: Vegetarian

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Description

Tangy, moist, and full of flavor, this Dill Pickle Bread is a savory quick bread that’s perfect for pickle lovers. Great with soups or sandwiches.

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Ingredients

• 3 1/2 cups all-purpose flour

• 2 teaspoons sugar

• 1 teaspoon baking soda
• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1 cup dill pickle juice
• 1 cup finely chopped dill pickles

• 2 large eggs

• 1/4 cup vegetable oil
• 1 teaspoon dried dill weed (optional)

• 1 cup shredded cheddar cheese (optional)

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Instructions

tions:

1. Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.

2. In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
3. In a separate bowl, mix pickle juice, chopped pickles, eggs, and oil until combined.

4. Pour wet mixture into dry mixture and stir gently until just combined. Fold in dill weed and cheese if using.

5. Transfer batter to the prepared loaf pan and smooth the top.
6. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.

7. Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
   

Notes

This bread tastes amazing served warm with butter or cream cheese. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Bread
• Method: Baking
• Cuisine: American