If you adore snacking on pickles and can’t resist a slice of homemade bread, this Dill Pickle Bread is about to be your new obsession. Imagine a savory loaf that bursts with tangy dill flavor, sharp cheddar richness, and the fresh pop of real pickles baked right in. With a tender crumb and a golden crust, this bread is as fun to make as it is to devour. Whether you serve it warm with soup, toast it for a bold sandwich, or enjoy a slab all on its own, Dill Pickle Bread never fails to impress or spark some kitchen curiosity!
Ingredients You’ll Need
Part of the magic of Dill Pickle Bread is in how simple but thoughtfully chosen each ingredient is. Every item pulls its weight—whether it’s building the bread’s pillowy texture, turning up the cheesy goodness, or delivering that signature pickle punch.
- All-purpose flour: The sturdy foundation that creates a soft, sliceable bread with the ideal crumb.
- Sugar: Just a kiss of sweetness to balance the tangy notes and enhance the pickles’ flavors.
- Baking powder: Helps the loaf rise and keeps it fantastically light and tender.
- Baking soda: Teams up with the buttermilk and pickle juice to produce a perfectly airy, golden loaf.
- Salt: Rounds out the flavors and turns up the savory edge—don’t skip it!
- Chopped dill pickles (well-drained): The star of the show—these provide pops of tang and crunch throughout each bite.
- Chopped fresh dill or dried dill: Doubles down on the herby, aromatic dill flavor that pickle lovers crave.
- Shredded sharp cheddar cheese: Melts into pockets of gooey richness for extra flavor and depth.
- Buttermilk: Adds tenderness and subtle tang, making every crumb soft and moist.
- Pickle juice: Maximizes that pickle punch, infusing the bread with irresistible tang.
- Large egg: Binds everything together and gives structure to the loaf.
- Unsalted butter, melted: Adds richness and helps keep the bread moist and flavorful.
How to Make Dill Pickle Bread
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C) and greasing a 9×5-inch loaf pan. This gives the bread a head start, ensuring it bakes evenly and releases smoothly once it’s done. A little care at this stage makes unmolding and cleanup a breeze.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt. This easy step evenly distributes each leavening agent and seasoner, so your Dill Pickle Bread rises high and tastes balanced from edge to center.
Step 3: Add the Flavor Bumps
Stir in the chopped dill pickles, fresh or dried dill, and shredded sharp cheddar cheese. Coating these goodies in flour keeps them suspended throughout the loaf, so you’ll find a pickle or cheesy surprise in every bite.
Step 4: Prepare the Wet Ingredients
In a separate bowl, combine the buttermilk, pickle juice, egg, and melted butter. Whisk just until the egg is fully broken up and everything looks smooth—this quick mix brings all the moisture and richness together.
Step 5: Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined—overmixing is the enemy of tender bread, so stop as soon as there are no more dry streaks. The batter will be thick and slightly lumpy, which is exactly what you want.
Step 6: Bake the Bread
Scrape the batter into your prepared loaf pan and smooth the top. Slide the pan into your preheated oven and bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. The aroma in your kitchen will be nothing short of dreamy!
Step 7: Cool and Unmold
Let the bread cool in the pan for 10 minutes so it sets up and is easy to handle. Then, carefully transfer the loaf to a wire rack to cool completely. This step keeps the crust crisp and prevents sogginess, so every slice is just right.
How to Serve Dill Pickle Bread
Garnishes
Top a warm slice with a pat of butter, an extra shower of fresh dill, or even a few thinly sliced pickles for maximum impact. If you love a tangy boost, try a drizzle of pickle juice or a sprinkle of flaky sea salt.
Side Dishes
Dill Pickle Bread shines alongside classic comfort foods. Pair it with a steaming bowl of tomato soup, a crisp green salad, or use thick slices to build standout sandwiches stacked with turkey, Swiss, and extra pickles. It’s a versatile side that complements everything from hearty stews to picnic spreads.
Creative Ways to Present
For party-ready snacking, cube the bread for an out-of-the-box crouton or appetizer platter addition. Toast slices and top with herbed cream cheese or smoked salmon for the ultimate canapés. For a brunch twist, serve Dill Pickle Bread as the base for savory French toast or breakfast sandwiches.
Make Ahead and Storage
Storing Leftovers
If you have any slices left (doubtful, but just in case), wrap them tightly in plastic or foil and keep them at room temperature for up to two days. For longer storage, pop the bread in the fridge to keep it moist and flavorful for up to a week.
Freezing
Dill Pickle Bread freezes beautifully! Wrap the whole loaf or individual slices in plastic and then foil, and freeze for up to three months. Thaw overnight in the fridge or at room temperature for a few hours before serving for maximum freshness.
Reheating
To enjoy that just-baked warmth, gently reheat slices in a toaster or oven at 300°F (150°C) until heated through. This brings back the bread’s tender crumb and crisp edges. For a melty upgrade, add a little cheese on top before warming!
FAQs
Can I make Dill Pickle Bread gluten-free?
Absolutely! Substitute a cup-for-cup gluten-free flour blend for the all-purpose flour. Make sure your pickles and baking powder are certified gluten-free for the safest and tastiest results.
What kind of cheddar works best?
I recommend using sharp cheddar for the most pronounced flavor. White or yellow both work, and feel free to experiment with extra-sharp or smoked varieties if you love a bold cheesy note.
Can I use dried dill instead of fresh?
Yes! If fresh dill isn’t available, use 2 teaspoons of dried dill. The flavor will still shine through, and the bread will have that unmistakable dill aroma.
What other add-ins work well?
If you want to amp up the flavor, diced pickled jalapeños add a spicy kick. You can also try folding in chopped olives, green onions, or even sun-dried tomatoes for new twists on the classic Dill Pickle Bread.
Why is my bread dense or gummy?
The culprit is usually overmixing or underbaking. Mix just until the ingredients are combined, and always test for doneness with a toothpick. Also be sure your pickles are well-drained to avoid excess moisture in the batter.
Final Thoughts
There’s something irresistibly homey and exciting about baking a loaf of Dill Pickle Bread. The combination of punchy pickles, fragrant dill, and mouthwatering cheddar guarantees you’ll be slicing seconds before you know it. I hope you’ll give this recipe a go and discover why it’s earned a permanent spot in my kitchen—slice it up, share it, and savor every bite!
Print
Dill Pickle Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Savor the unique flavors of dill pickles and sharp cheddar cheese in this delightful Dill Pickle Bread. This savory quick bread is perfect for serving alongside soups or sandwiches, or enjoy it as a tasty appetizer. The combination of tangy pickles, fragrant dill, and rich cheese makes each bite a delicious experience.
Ingredients
Dry Ingredients:
- 2½ cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 cup chopped dill pickles (well-drained)
- 2 tablespoons chopped fresh dill or 2 teaspoons dried dill
- 1½ cups shredded sharp cheddar cheese
- 1 cup buttermilk
- ¼ cup pickle juice
- 1 large egg
- ¼ cup unsalted butter, melted
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Add chopped pickles, dill, and cheese, and mix.
- Combine Wet Ingredients: In a separate bowl, whisk buttermilk, pickle juice, egg, and melted butter. Pour into dry ingredients and stir until just combined.
- Bake: Transfer batter to loaf pan, smooth the top, and bake for 45–50 minutes until a toothpick comes out clean.
- Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- This bread pairs well with soups, sandwiches, or as an appetizer.
- For extra flavor, add 1–2 tablespoons of chopped pickled jalapeños.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 390mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
