🎉 Introduction
If you’re a fan of pickles, this Dill Pickle Bread is about to become your new obsession. It’s a savory quick bread made without yeast, so no rising time is needed. Instead, it uses baking powder for a soft and fluffy crumb, while chopped dill pickles and pickle juice give it tang and moisture.
The flavor is rounded out with garlic powder, fresh dill, and just a touch of sugar for balance. Serve it warm with butter, alongside soups, or use it to build the ultimate sandwich. Bold, zesty, and unique — this bread is a conversation starter every time.
🧰 Equipment Needed
- Mixing bowls
- Whisk and spatula
- Measuring cups & spoons
- 9×5-inch loaf pan
- Oven
🛒 Ingredients
🥦 Fruits & Vegetables:
- 1 tsp garlic powder
- 1 tbsp fresh dill (optional, chopped)
🥒 Condiments:
- 1 cup dill pickles, finely chopped
- ¾ cup pickle juice
🌿 Dry Ingredients & Flavorings:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- ¼ cup sugar
🛢️ Oils & Vinegars:
- ⅓ cup vegetable oil
👩🍳 Directions
Step 1 – Preheat & Prep
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan, or line with parchment paper.
Step 2 – Mix Dry Ingredients
3. In a bowl, whisk flour, baking powder, salt, garlic powder, and sugar together.
Step 3 – Mix Wet Ingredients
4. In another bowl, whisk together pickle juice, vegetable oil, and fresh dill (if using).
Step 4 – Combine & Fold
5. Add wet mixture to dry mixture and stir until just combined.
6. Fold in chopped dill pickles (do not overmix).
Step 5 – Bake
7. Pour batter into loaf pan and smooth the top.
8. Bake for 45–50 minutes, until golden and a toothpick inserted in the center comes out clean.
Step 6 – Cool & Serve
9. Let bread cool in the pan for 10 minutes before removing.
10. Slice and serve warm with butter or cream cheese.
🍽️ Servings & Timing
- Servings: 8–10 slices
- Prep Time: 10 minutes
- Bake Time: 45–50 minutes
- Total Time: ~1 hour
🧊 Storage & Reheating
- Room Temp: Store in airtight container for 2 days.
- Refrigerator: Keeps up to 5 days.
- Freezer: Wrap tightly and freeze for up to 2 months.
- Reheating: Warm slices in toaster or oven for best flavor.
🥄 Variations
- Cheesy Dill Bread: Fold in ½ cup shredded cheddar or mozzarella.
- Extra Tangy: Add 1 tbsp pickle relish to the batter.
- Spicy Kick: Mix in ½ tsp cayenne pepper or red pepper flakes.
- Mini Loaves or Muffins: Bake in muffin tin for 18–20 minutes.
❓ 10 FAQs
- Can I use sweet pickles instead of dill?
It will change the flavor — tangy dill works best here. - Can I use whole wheat flour?
Yes, replace up to 1 cup flour with whole wheat for heartiness. - Do I need fresh dill?
Optional — it enhances the dill flavor but isn’t required. - Can I use butter instead of oil?
Yes, melted butter works but will make the bread denser. - What if I don’t have pickle juice?
Substitute with water + 1 tsp vinegar, but it won’t be as flavorful. - Can I make this vegan?
Yes — this recipe is naturally egg-free and dairy-free already! - Can I add cheese?
Absolutely — cheddar or parmesan makes it amazing. - Why is my bread dense?
Overmixing the batter can cause density — stir until just combined. - Can I double the recipe?
Yes, just use two loaf pans. - What goes well with dill pickle bread?
Soups, stews, sandwiches, or just butter and cream cheese.
🏁 Conclusion
This Dill Pickle Bread is tangy, savory, and unlike anything you’ve tried before. With its fluffy crumb, punchy dill pickle flavor, and hints of garlic, it’s a unique bread that pairs beautifully with soups, makes sandwiches extra exciting, and even works as a snack on its own.
Dill Pickle Bread – Tangy, Savory & Unique
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan, or line with parchment paper.
- In a bowl, whisk flour, baking powder, salt, garlic powder, and sugar together.
- In another bowl, whisk together pickle juice, vegetable oil, and fresh dill (if using).
- Add wet mixture to dry mixture and stir until just combined.
- Fold in chopped dill pickles (do not overmix).
- Pour batter into loaf pan and smooth the top.
- Bake for 45–50 minutes, until golden and a toothpick inserted in the center comes out clean.
- Let bread cool in the pan for 10 minutes before removing.
- Slice and serve warm with butter or cream cheese.
Notes
It will change the flavor — tangy dill works best here. Can I use whole wheat flour?
Yes, replace up to 1 cup flour with whole wheat for heartiness. Do I need fresh dill?
Optional — it enhances the dill flavor but isn’t required. Can I use butter instead of oil?
Yes, melted butter works but will make the bread denser. What if I don’t have pickle juice?
Substitute with water + 1 tsp vinegar, but it won’t be as flavorful. Can I make this vegan?
Yes — this recipe is naturally egg-free and dairy-free already! Can I add cheese?
Absolutely — cheddar or parmesan makes it amazing. Why is my bread dense?
Overmixing the batter can cause density — stir until just combined. Can I double the recipe?
Yes, just use two loaf pans. What goes well with dill pickle bread?
Soups, stews, sandwiches, or just butter and cream cheese. 🏁 Conclusion
This Dill Pickle Bread is tangy, savory, and unlike anything you’ve tried before. With its fluffy crumb, punchy dill pickle flavor, and hints of garlic, it’s a unique bread that pairs beautifully with soups, makes sandwiches extra exciting, and even works as a snack on its own.
