Dill Pickle Bread

Calling all pickle lovers! This easy dill pickle bread is the pickle recipe that’s been missing from your life. Loaded with a full cup of finely diced pickles, plenty of sharp cheddar cheese and a healthy smattering of fresh dill, this savory bread is sure to satisfy the cravings of any pickle fanatic.

Pickle bread can be served as a perfect stand-alone snack, but it would also make a fantastic accompaniment with an array of barbecue recipes or southern comfort food recipes. Serve it alongside a Crockpot of slow-cooker barbecue pork ribs or a platter of your favorite barbecue chicken. The cheesy, briny and savory flavors of this dill pickle bread recipe marry perfectly with just about any style of sweet or tangy barbecue sauce, so try any one of these barbecue sauce recipes, too, while you’re at it. You really can’t go wrong!

Dill Pickle Bread Ingredients

• Flour: This recipe for dill pickle bread starts with everyday all-purpose flour. For better baking, ensure you measure flour the right way.
• Salt: A bit of salt enhances the flavors of any bread recipe.
• Baking powder: Since this is a quick bread, no yeast is needed. Instead, baking powder helps the bread rise as it bakes.
• Vegetable oil: Just as in cake baking, using oil rather than butter creates a softer, more tender crumb that’s wonderfully moist. If you don’t have vegetable oil, you can use canola oil instead.
• Sour cream: In this dill pickle bread recipe, sour cream serves two purposes: First, it adds a subtle tang that pairs well with the pickles. Second, it adds fat to the batter, making the bread extra moist and tender.
• Eggs: Eggs are important in quick bread because they help the bread rise and provide structural integrity so the loaf doesn’t collapse.
• Sugar: Sugar lightly sweetens the bread to balance the acidity of the pickles, and it also helps the bread brown in the oven as it bakes.
• Dill pickles: For this recipe, you’ll need 1 full cup finely diced dill pickles, as well as a few teaspoons of the pickle juice to maximize the pickle flavor in every bite. Since this recipe is so packed with pickle flavor, make sure you use a brand of pickles you love!
• Cheese: Shredded cheddar cheese is baked right into the bread and then melted to bubbly, golden perfection on top of the loaf during the final minutes of baking. For the best results and flavor, we recommend using extra-sharp cheddar cheese.
• Dill: Fresh dill enhances the bread with beautiful flecks of green and amplifies the flavor of the pickles.

Directions

Step 1: Mix the batter

Preheat the oven to 350°F. Then, grease and line a 9×5-inch loaf pan with parchment, letting the paper extend over the sides. Set aside.

In a large bowl, beat together the eggs, sour cream, vegetable oil, pickle juice and sugar until blended. In a separate small bowl, whisk together the flour, salt and baking powder. Add the flour mixture to the wet ingredients and stir until just moistened.

Editor’s Tip: To make the best dill pickle bread, take care not to overmix the batter. Doing so will cause the gluten in the flour to develop too much, which will cause the bread to be tough rather than tender.

Step 2: Fold in the dill, cheese and pickles

Fold the dill, diced pickles and 1/2 cup cheddar cheese into the batter until evenly distributed. Transfer the batter to the prepared loaf pan and spread it into an even layer.

Step 3: Bake the bread

Bake the dill pickle bread for 30 to 40 minutes or until a toothpick inserted into the center comes out clean.

Step 4: Melt the cheese on top

Remove the bread from the oven and turn on the broiler. Top the bread with the remaining 1/2 cup cheddar cheese and then broil 3 to 4 inches from the heat until golden and bubbly. It should take just three to five minutes.

Cool the dill pickle bread for 15 minutes in the pan, and then remove it to a wire rack to cool completely.

Lauren Habermehl for Taste Recipes

Dill Pickle Bread Variations

• Try different cheeses: While we love how cheddar pairs with dill pickles, other types of cheese would work great in this recipe too. For a fun twist, try Parmesan, Swiss or Asiago.
• Make dill pickle bread muffins: This quick bread may also be baked as dill pickle bread muffins. To make muffins, prepare the batter as directed, then scoop it into a greased or lined standard-size muffin pan. Each muffin tin should be two-thirds full with batter. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
• Swap in dry dill: If you don’t have fresh dill, you can use dried dill instead. Swap in 4 teaspoons dried dill for 4 tablespoons fresh dill. Yes, it can be easy to convert fresh to dried herbs!

How to Store Dill Pickle Bread

Store dill pickle bread at room temperature, wrapped tightly in storage wrap.

How long does dill pickle bread last?

This recipe for dill pickle bread will stay fresh for up to one week when stored properly.

Can you freeze dill pickle bread?

Yes! As with our zucchini bread recipes, this dill pickle bread recipe freezes like a dream. Freeze the bread by letting it cool completely, then wrap it tightly in storage wrap followed by a layer of heavy-duty foil. Store it in the freezer for up to three months.

Dill Pickle Bread Tips

Lauren Habermehl for Taste Recipes

Why is my dill pickle bread soggy or dense?

Several factors can cause dense or soggy dill pickle bread. First, the ingredients may not have been measured correctly. Using too much flour can make the bread dense, and using too much liquid can make it soggy. Overmixing the batter can also result in tough, dense bread. Finally, make sure to bake your bread completely. Bread that is soggy or gummy in the center was likely underbaked.

What’s the best way to use dill pickle bread?

This dill pickle bread recipe makes the perfect side dish for a backyard barbecue. Serve it with grilled corn on the cob, a pot of homemade baked beans, and a platter of smoked brisket or pork butt. Our recipe for dill pickle bread would also pair well with homestyle favorites like crispy buttermilk fried chicken and a pan of ooey-gooey baked mac and cheese.