Description
This Easy Dill Pickle Bread is a unique and savory quick bread infused with dill pickle juice and chopped pickles, offering a tangy twist on traditional bread. Perfect for serving warm with butter or alongside soups and salads, it combines aromatic dill, garlic powder, and a hint of sweetness for a flavorful snack or meal accompaniment.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 half teaspoon baking soda
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 tablespoon dried dill weed
Wet Ingredients
- 1 cup dill pickle juice
- 1 half cup milk
- 1 quarter cup vegetable oil
- 1 large egg
Add-ins
- 1 cup chopped dill pickles
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a standard 9×5-inch loaf pan to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, sugar, salt, garlic powder, and dried dill weed until well combined.
- Mix wet ingredients: In a separate bowl, whisk the dill pickle juice, milk, vegetable oil, and large egg until the mixture is smooth and homogenous.
- Combine wet and dry: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently just until the batter is combined, avoiding overmixing for tender bread.
- Add pickles: Fold in the chopped dill pickles evenly through the batter, distributing the savory flavor.
- Bake: Transfer the batter into the prepared loaf pan, smoothing the top. Bake for 45 to 50 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes, then remove it and cool completely on a wire rack before slicing to ensure a perfect texture.
Notes
- For a cheesy variation, stir in 1 cup shredded cheddar cheese into the batter before baking.
- This bread tastes best served warm with butter or paired with soups and salads for a savory meal.
