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+ servings

Easy Dill Pickle Bread

5 from 1 vote
A savory, tangy quick bread packed with chopped dill pickles, pickle juice, and fresh dill. Ready for the oven in 15 minutes with no yeast required.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10 slices
Course: dinner
Cuisine: American
Calories: 180

Ingredients
  

  • 2 cups all-purpose flour Spoon and level
  • 1 tablespoon baking powder Check expiration date
  • ½ teaspoon baking soda Helps with browning
  • ½ teaspoon salt Adjust based on pickle saltiness
  • ½ cup buttermilk Full fat preferred
  • ½ cup pickle juice Strained from the jar
  • cup vegetable oil Keeps the crumb moist
  • 2 large eggs Room temperature
  • 1 cup dill pickles, chopped Pat dry before using
  • 2 tablespoons fresh dill, chopped Divided for batter and topping

Equipment

  • 1 loaf pan 9x5 inch
  • 2 Mixing bowls For wet and dry ingredients
  • 1 Whisk To combine dry ingredients evenly

Method
 

  1. Preheat the oven to 350°F and line a loaf pan with parchment paper.
  2. Whisk the flour, baking powder, baking soda, and salt in a large bowl.
    whisking dry ingredients for dill pickle bread
  3. Stir the buttermilk, pickle juice, oil, and eggs in a separate container.
    mixing wet ingredients and pickle juice
  4. Fold the wet mixture and chopped pickles into the dry ingredients until just combined.
    folding chopped pickles into bread batter
  5. Pour the batter into the prepared pan and top with remaining fresh dill.
    sprinkling fresh dill on loaf batter
  6. Bake for 45 minutes until a toothpick inserted in the center comes out clean.

Nutrition

Serving: 80gCalories: 180kcalCarbohydrates: 22gProtein: 4gFat: 8gSaturated Fat: 1.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 2.5gCholesterol: 35mgSodium: 450mgPotassium: 85mgFiber: 1gSugar: 1gVitamin A: 150IUVitamin C: 1.5mgCalcium: 60mgIron: 1.2mg

Notes

Store covered at room temperature for up to 3 days. Pat the chopped pickles dry before adding to prevent a gummy texture.

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