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.
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)
Instructions
tions:
- Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.
- In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
- In a separate bowl, mix pickle juice, chopped pickles, eggs, and oil until combined.
- Pour wet mixture into dry mixture and stir gently until just combined. Fold in dill weed and cheese if using.
- Transfer batter to the prepared loaf pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- 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