Name: Dill Pickle Bread Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 cup shredded cheddar cheese; 3/4 cup chopped dill pickles; 2 tablespoons chopped fresh dill (or 2 teaspoons dried dill); 1/4 cup pickle juice; 1 cup buttermilk; 1/4 cup vegetable oil; 2 large eggs

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If you’re a fan of all things pickly or just love savory quick breads, Dill Pickle Bread is a must-bake for your kitchen! This unbelievably flavorful loaf bursts with tangy pickles, fresh dill, and melty cheddar, creating the ultimate companion to your favorite soups or a stand-alone savory snack. It’s easy enough for beginner bakers, yet unique enough to wow even the most seasoned bread enthusiasts. Every bite of this eye-catching loaf is a delicious tribute to the zippy magic of dill pickles and sharp cheddar—get ready for serious cravings!

Ingredients You’ll Need

One of the best things about Dill Pickle Bread is how straightforward yet essential each ingredient is—nothing fancy, but every single one plays a crucial role in the final flavor, texture, and irresistible aroma of the bread. Here’s what you’ll need to gather for this savory creation:

All-purpose flour: Provides structure, holding all the delicious mix-ins together for the perfect sliceable crumb.
Baking powder: Gives the bread lift and lightness, creating that lovely rise in every loaf.
Baking soda: Balances the acidity from the pickle juice and buttermilk for a tender crumb.
Salt: Enhances the flavors and brings out the tang of the pickles and the depth of the cheese.
Garlic powder: Infuses a gentle, savory note that pairs beautifully with dill and cheddar.
Onion powder: Adds subtle aromatic depth and rounds out the savory profile.
Shredded cheddar cheese: Melts throughout the bread, delivering pockets of cheesy goodness in every bite.
Chopped dill pickles: The star ingredient, offering bursts of tang and crunch for unmistakable pickle moments.
Chopped fresh dill (or dried): Brightens up the loaf with herbaceous freshness—don’t skip it!
Pickle juice: Elevates the signature pickle tang and helps moisten the bread.
Buttermilk: Adds moisture and tenderness while boosting the bread’s flavor complexity.
Vegetable oil: Keeps the crumb moist and soft for days.
Eggs: Binds everything together and helps the loaf hold its shape.

How to Make Dill Pickle Bread

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C) and greasing a 9×5-inch loaf pan. This ensures that your Dill Pickle Bread will bake evenly and release easily—no one wants a stuck loaf after all that anticipation! A quick swipe of oil or a perfect-fit parchment will do the trick.

Step 2: Whisk the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, garlic powder, and onion powder. This step evenly distributes the leaveners and seasonings so your bread tastes consistent from corner to corner—stir thoroughly, but gently!

Step 3: Stir in the Cheese, Pickles, and Dill

Now it’s time for the magic: add in the shredded cheddar, chopped dill pickles, and dill. Coating the pickles and cheese with flour keeps them suspended in the batter, ensuring every slice of your Dill Pickle Bread is studded with tempting flavor, not sunk to the bottom.

Step 4: Mix the Wet Ingredients

In a separate bowl, whisk together the pickle juice, buttermilk, vegetable oil, and eggs until smooth and well combined. This step merges all the moist elements so they’ll blend evenly into your dry mix in the next stage.

Step 5: Bring It All Together

Pour the wet mixture into the bowl with your dry ingredients. Stir everything together gently, stopping as soon as you can no longer see dry flour—overmixing can make the bread tough, so a light touch keeps your Dill Pickle Bread tender.

Step 6: Bake and Cool

Spoon the batter into your prepared loaf pan and smooth the top. Slide it into the oven and bake for 45 to 50 minutes, until a toothpick comes out clean. Let the bread cool in the pan for 10 minutes before transferring to a wire rack, allowing the structure to set so your slices will be perfect!

How to Serve Dill Pickle Bread

Garnishes

For an extra punch of color and flavor, brush the loaf with a bit more pickle juice just before baking. After baking, a scattering of fresh dill fronds or a sprinkle of grated cheddar can take the presentation and taste of Dill Pickle Bread to the next level.

Side Dishes

Dill Pickle Bread shines alongside a hot bowl of tomato soup, a crisp salad, or as a robust addition to a sandwich platter. Its slight tang and cheesy finish pair especially well with roasted or grilled meats, creamy dips, or a fun charcuterie board for gatherings.

Creative Ways to Present

Slice Dill Pickle Bread into cubes for dipping into fondue, toast thick slices for a savory breakfast with a poached egg on top, or use it as the base for a quirky grilled cheese. Individual mini loaves or muffins also make delightful party snacks or edible gifts for pickle lovers.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Dill Pickle Bread tightly in plastic wrap or store in an airtight container at room temperature for up to two days. If you want to keep it longer, the fridge will extend its freshness, although the texture may become a bit more dense (still tasty though!)

Freezing

To freeze, let the loaf cool completely, then wrap it in foil or plastic wrap and place in a freezer bag. Dill Pickle Bread will keep well for up to three months—just thaw overnight at room temperature when ready to enjoy again.

Reheating

Refresh slices in a toaster or warm in a 300°F oven for about 8-10 minutes. This brings back the just-baked feel and revives all those gorgeous cheesy, tangy flavors of freshly made Dill Pickle Bread.

FAQs

Can I use sweet pickles instead of dill?

You can, but the flavor profile will shift quite a bit! Sweet pickles will make the bread less tangy and more mellow, so it won’t have that classic Dill Pickle Bread zip. If you love sweet-and-savory combos, give it a try and see what you think.

What’s the best way to chop the pickles?

For even flavor distribution and the perfect bite, chop your pickles into small, uniform pieces—no need to go super fine, but avoid large chunks. They’ll bake up tender and integrate throughout the bread nicely.

Can I use low-fat cheese or dairy substitutes?

Absolutely! Low-fat cheddar or non-dairy shreds both work, though the loaf might not be quite as rich or gooey as the original. Buttermilk can be swapped for plant-based alternatives mixed with a splash more pickle juice for tang.

Why did my bread sink in the middle?

This often happens when the batter is overmixed or underbaked. Be careful to stir just until combined, and check the center with a toothpick—if it comes out clean, your Dill Pickle Bread is ready for cooling.

Is it possible to make this bread gluten-free?

Yes, substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. Make sure all other mix-ins are gluten-free as well, and bake as directed. The texture will be a bit different, but the signature Dill Pickle Bread flavor will still shine through!

Final Thoughts

This is the bread that turns every pickle lover into a baker! If you’ve never made Dill Pickle Bread before, trust me—it’s a game changer with endless ways to enjoy and share. Give it a try and discover your new signature loaf!

Dill Pickle Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 15 reviews

Author: Emma
Total Time: 1 hour 5 minutes
Yield: 1 loaf (about 10 slices) 1x
Diet: Vegetarian

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Description

This Dill Pickle Bread is a unique savory quick bread that combines the tangy flavors of dill pickles with gooey cheddar cheese. Perfect as a side dish or a snack, this bread is easy to make and full of flavor.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Additional Ingredients:

1 cup shredded cheddar cheese
3/4 cup chopped dill pickles
2 tablespoons chopped fresh dill (or 2 teaspoons dried dill)
1/4 cup pickle juice
1 cup buttermilk
1/4 cup vegetable oil
2 large eggs

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
Mix dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and onion powder. Stir in the shredded cheddar cheese, chopped pickles, and dill.
Prepare wet ingredients: In a separate bowl, whisk together the pickle juice, buttermilk, oil, and eggs until well combined.
Combine and bake: Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix. 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.
Cool and serve: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.