Description

Dill pickle bread is a unique and flavorful twist on traditional bread, offering a soft loaf infused with the tangy and savory taste of dill pickles. It’s perfect for pickle lovers or anyone looking for a fun, new recipe that’s great as a snack or paired with sandwiches or soups.

Ingredients

3 1/2 cups all-purpose flour

2 teaspoons sugar

1 teaspoon baking soda

1 teaspoon baking powder

1/2 cup dill pickle juice

1/2 cup chopped dill pickles

1/4 cup melted butter

1/2 cup milk

1 large egg

1 teaspoon garlic powder

1/2 teaspoon salt

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Instructions

Preheat your oven to 350°F (175°C) and grease a loaf pan.
In a large bowl, combine the flour, sugar, baking soda, baking powder, garlic powder, and salt.
In a separate bowl, whisk together the melted butter, milk, egg, and dill pickle juice until well combined.
Gradually add the wet ingredients into the dry ingredients and stir until just combined.
Fold in the chopped dill pickles.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For a cheese variation, add 1/2 cup of shredded cheddar cheese to the batter.
If you like spice, try mixing in chopped jalapeños or red pepper flakes for a spicy kick.
To make it gluten-free, replace the all-purpose flour with a gluten-free flour blend.
This bread can be frozen for up to 3 months. Wrap it tightly in plastic wrap and foil, then thaw before serving.
To make the bread fluffier, be careful not to overmix the batter.
For added crunch, try adding nuts like chopped walnuts or seeds like sunflower seeds to the batter.

Prep Time: 10 minutes
Cook Time: 45–50 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 4g
Sodium: 340mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 4g
Cholesterol: 30mg