Here’s a Dill Pickle Bread recipe. This is a savory quick bread that’s perfect for sandwiches or enjoying with soups and salads.
Dill Pickle Bread Recipe
Yield: 1 loaf (9×5-inch)
Prep Time: 15 minutes
Cook Time: 45–50 minutes
Ingredients:
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3 ½ cups all-purpose flour
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2 tsp sugar
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1 tsp baking soda
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1 tsp baking powder
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1 tsp salt
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1 ½ cups finely chopped dill pickles, patted dry
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½ cup dill pickle juice
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2 tbsp unsalted butter, melted
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1 cup buttermilk
Instructions:
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Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
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Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
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Add wet ingredients: Stir in the chopped pickles, pickle juice, melted butter, and buttermilk. Mix just until combined (do not overmix; the dough should be thick and slightly sticky).
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Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
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Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips:
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For extra flavor, add 1 tsp dried dill or ½ tsp garlic powder to the dry ingredients.
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If the batter seems too thick, add a splash more buttermilk or pickle juice.
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Great for Reuben sandwiches, grilled cheese, or served with soup or dip.
Would you like any modifications or serving suggestions? 😊