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Dill Pickle Bread

A delightful bread combining the tangy flavors of dill pickles with light, fluffy dough, perfect for snacking or sandwiches.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Bread, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon sugar
  • 1 teaspoon salt
Wet Ingredients
  • 1 cup dill pickles, chopped Plus some pickle juice
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 teaspoon dried dill weed Optional
  • 1/2 teaspoon garlic powder Optional

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and prepare a greased loaf pan.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined.
  3. Gently fold in the chopped dill pickles to evenly distribute them throughout the dough.
  4. In another bowl, mix the buttermilk, vegetable oil, and a splash of pickle juice. If using dill weed or garlic powder, add them here as well.
  5. Pour the wet mixture into the dry ingredients and stir until just combined, taking care not to overmix.
  6. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Place the loaf in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  2. Once baked, remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Serve with soup, salads, or dips. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. Warm in the oven to restore texture.