Dill Pickle Bread Recipe
A tangy and savory quick bread made with dill pickles, perfect for brunch or sandwiches.
I’ve been making this dill pickle bread for years when I need something different for brunch, a potluck, or to perk up sandwiches. It’s tangy, a little savory, and strangely comforting — the kind of loaf that sparks conversation. If you like unexpected quick breads and savory twists on classics, this one will earn a regular spot in your baking rotation. For another crowd-pleasing bake, try my spin on easy monkey bread for sweet occasions.
What makes this recipe special
This loaf turns pantry staples and a jar of dill pickles into something playful and useful. It’s a quick bread — no yeast, no long rises — so you get fresh, flavorful results in under an hour and a half from start to finish. The pickle juice gives gentle acidity and salt that brightens the crumb, while chopped pickles add pops of crunch and dill flavor.
Reasons to serve it include brunch spreads, sandwich bases (try it with creamy chicken salad), snack plates, or as a conversation-starter at potlucks.
The cooking process explained
Step-by-step overview before you bake:
- Dry ingredients get whisked together to aerate the flour and baking powder.
- Wet ingredients are mixed separately so eggs, milk, and fat combine smoothly.
- Chopped pickles and a splash of pickle juice are added to the wet mix to distribute flavor.
- Wet and dry are folded together until just combined — overmixing = tough crumb.
- Batter goes into a greased 9×5-inch loaf pan and bakes about 50–60 minutes.
- Cool briefly in the pan, then finish cooling on a rack before slicing.
What you’ll need
- 3 cups all-purpose flour (for a slightly denser loaf, use 2 3/4 cups + 2 tbsp)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted (can substitute neutral oil)
- 1 cup chopped dill pickles (pat lightly if very wet)
- 1/4 cup pickle juice
- 3 large eggs
- 1 cup milk (whole milk gives best richness; buttermilk adds tang)
Note: If you plan to use the bread as a sandwich base, pair it with a tangy filling like this flavored dill pickle chicken salad for a cohesive flavor match.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set it aside.
- In a large bowl, whisk flour, baking powder, salt, and sugar until evenly combined.
- In another bowl, whisk together melted butter, chopped pickles, pickle juice, eggs, and milk.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and level the top.
- Bake for 50–60 minutes, or until a toothpick in the center comes out clean or with a few moist crumbs.
- Remove from the oven and cool in the pan for 10 minutes.
- Turn the loaf out onto a wire rack and cool completely before slicing.
- Slice and serve plain or with your favorite spread.
01Ingredients
Dry Ingredients
Wet Ingredients
02Method
- Preparation
- Baking
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0 OF 8 DONE03Recipe notes
- 01Serve warm with soft butter or cream cheese. Use slices for open-faced sandwiches. Can also be cubed and toasted for croutons. Store at room temperature for up to 2 days or refrigerate for up to 5 days. Freezing is possible for up to 3 months.
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Best ways to enjoy it
- Serve warm with soft butter or cream cheese for brunch.
- Use slices as the bread for open-faced sandwiches topped with smoked salmon or roast beef.
- Turn it into croutons: cube, toast, and toss into salads for a tangy crunch.
- Pair with pickled vegetables, a sharp cheddar, or an herbed mayo for a quick lunch plate.
Storage and reheating tips
At room temperature: wrap loosely in foil or keep in an airtight container for up to 2 days.
Refrigerate: store in an airtight container for up to 5 days (note refrigeration can dry the crumb; reheat before serving).
Freeze: double-wrap cooled slices or the whole loaf in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge, then warm briefly in a 350°F oven.
Reheating: toast slices, or warm whole slices at 300°F for 8–10 minutes wrapped in foil to avoid drying out.
Food safety: once cut, keep refrigerated if not eaten within a few hours, especially in warm climates.
Creative twists
- Cheesy Dill Pickle Bread: fold in 1/2–3/4 cup shredded sharp cheddar.
- Spicy Pickle Version: use spicy dill pickles or add 1/2 tsp cayenne.
- Herb-forward: stir in 1–2 tablespoons chopped fresh dill or chives.
- Gluten-free: replace all-purpose flour with a 1:1 gluten-free blend and add a teaspoon xanthan gum if your blend lacks it.
- Vegan: swap eggs for flax eggs and use plant milk and oil; expect a slightly different crumb.
- Cornbread mash-up: replace 1/2 cup flour with fine cornmeal for a rustic texture.
Your questions answered
How long does it take from start to finish?
A: Active prep is about 15–20 minutes. Baking is 50–60 minutes. Plan for 1.5 hours total, including cooling.
Can I omit the sugar?
A: You can reduce it slightly, but a touch of sugar balances the vinegar in the pickles. Removing it entirely will make the loaf noticeably less rounded in flavor.
Will this be soggy because of pickles?
A: If pickles are very wet, pat them lightly. The recipe accounts for some liquid via the 1/4 cup pickle juice; difficultly soggy bread usually comes from oversize pickle pieces or adding extra juice.
Can I make this ahead for a party?
A: Yes — bake the day before, slice, and store in the fridge. Warm slices briefly before serving or serve at room temperature if the event is short.
Is it safe to freeze?
A: Yes. Wrap tightly and freeze up to 3 months. Thaw overnight in the fridge.
Conclusion
This dill pickle bread is a fun, quick loaf that balances tang, salt, and a soft crumb — perfect for brunch, sandwiches, or curious bakers. For a classic version and extra tips, see this detailed recipe at Dill Pickle Bread. If you want something similar, my Homemade Dill Pickles is worth a try.
Baking
Baking
Baking
