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Dill Pickle Bread – Tangy, Savory & Unique

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.
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Prep Time 10 minutes
bake time 50 minutes
Total Time 1 hour
Servings: 10 slices
Ingredients Equipment Method Notes

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

Equipment

  • Mixing bowls
  • Whisk and spatula
  • Measuring cups & spoons
  • 9×5-inch loaf pan
  • Oven

Method
 

Step 1 – Preheat & Prep
  1. Preheat oven to 350°F (175°C).
  2. Grease and flour a 9x5-inch loaf pan, or line with parchment paper.
Step 2 – Mix Dry Ingredients
  1. In a bowl, whisk flour, baking powder, salt, garlic powder, and sugar together.
Step 3 – Mix Wet Ingredients
  1. In another bowl, whisk together pickle juice, vegetable oil, and fresh dill (if using).
Step 4 – Combine & Fold
  1. Add wet mixture to dry mixture and stir until just combined.
  2. Fold in chopped dill pickles (do not overmix).
Step 5 – Bake
  1. Pour batter into loaf pan and smooth the top.
  2. Bake for 45–50 minutes, until golden and a toothpick inserted in the center comes out clean.
Step 6 – Cool & Serve
  1. Let bread cool in the pan for 10 minutes before removing.
  2. Slice and serve warm with butter or cream cheese.

Notes

🧊 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.