Print

Dill Pickle Bread

Dill Pickle Bread
Print Recipe

★★★★★

4.8 from 28 reviews

This Dill Pickle Bread is a unique savory loaf combining the tangy flavors of dill pickles and pickle juice with a soft, moist bread base. Perfect as a snack or accompaniment to sandwiches and soups, this recipe offers a delightful twist on traditional bread with a subtle pickle zing throughout.

Ingredients

Scale

Dry Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup granulated sugar

Wet Ingredients

  • 1/4 cup unsalted butter, melted
  • 1 cup chopped dill pickles
  • 1/4 cup pickle juice
  • 3 large eggs
  • 1 cup milk

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set it aside to prepare for baking.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar until these dry ingredients are well combined and aerated.
  3. Mix Wet Ingredients: In a separate bowl, mix the melted unsalted butter, chopped dill pickles, pickle juice, eggs, and milk until the mixture is smooth and evenly combined.
  4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients bowl, stirring gently until just combined to avoid overmixing, which can make the bread dense.
  5. Prepare for Baking: Transfer the batter into the prepared greased loaf pan, spreading it evenly to ensure uniform baking.
  6. Bake the Bread: Place the loaf pan in the preheated oven and bake for 50-60 minutes. Test doneness by inserting a toothpick into the center of the bread; it should come out clean when done.
  7. Cool the Bread: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes to set.
  8. Transfer and Cool Completely: After cooling in the pan, remove the bread and place it on a wire rack to cool completely before slicing to preserve its texture.
  9. Serve: Slice the dill pickle bread and enjoy it plain or with your favorite spreads. It pairs especially well with cream cheese or butter.

Notes

  • Use chopped dill pickles with juice drained but reserve some pickle juice to add flavor to the batter.
  • Be careful not to overmix the batter to keep the bread tender.
  • Store leftover bread tightly wrapped at room temperature for up to 2 days or refrigerate for up to a week.
  • This bread can be lightly toasted and makes a unique base for sandwiches.
  • Feel free to adjust the amount of pickle juice for more or less tanginess.

Nutrition

Keywords: dill pickle bread, savory bread, unique bread recipe, pickle bread, savory loaf

Find it online: https://tastygenius.com/dill-pickle-bread/