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
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.
Notes
- This bread pairs well with soups, sandwiches, or as a savory snack.
- For extra tang, brush the top with additional pickle juice before baking.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 430mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
