Dill Pickle Bread
A tangy and savory quick bread made with dill pickles, perfect for brunch or sandwiches.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour For a slightly denser loaf, use 2 3/4 cups + 2 tbsp
- 1 tablespoon baking powder
- 1 teaspoon salt Reduce if pickles are salty
- 1/4 cup granulated sugar Balances the vinegar in pickles
Wet Ingredients
- 1/4 cup unsalted butter, melted Can substitute with 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
Instructions
Preparation
- 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.
Baking
- 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.
Notes
Serve 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.