Easy Dill Pickle Bread Recipe That’ll Make You Crave More
I made this dill pickle bread last weekend, and I can’t stop thinking about how amazing it turned out. The tangy pickle flavor mixed with soft, warm bread creates something truly special that my whole family loved.
I’ve been making homemade bread for years, but this recipe surprised me with how simple yet delicious it is. After trying various dinner recipes like my Garlic Rosemary Focaccia Muffins Recipe, I wanted something different for our bread basket.
This pickle bread became an instant hit and now I make it every time we have guests over.
Ingredients for Dill Pickle Bread Recipe
- 2 cups all-purpose flour – provides the perfect structure for a soft, fluffy loaf
- 1 tablespoon baking powder – helps the bread rise beautifully without yeast
- 1/2 teaspoon baking soda – balances the acidity from pickles and creates lift
- 1 teaspoon salt – enhances all flavors and strengthens the bread structure
- 1 tablespoon dried dill weed – adds aromatic herb flavor that complements pickles
- 3 large eggs – creates richness and helps bind everything together
- 1 cup buttermilk – adds tangy flavor and keeps the bread moist
- 1 cup dill pickles, finely chopped and well-drained – the star ingredient that makes this bread special
- 1/4 cup melted butter (optional) – adds richness and helps create a golden crust
Note: This recipe serves 8-10 people and makes one standard loaf of bread.
Variations to Try
Here are some tasty alternatives to customize your dill pickle bread:
- Dairy-free option – Replace buttermilk with unsweetened almond milk mixed with 1 tablespoon lemon juice
- Sugar-free version – This bread is naturally low in sugar, perfect for savory dinner recipes
- Cheese lovers – Add 1/2 cup shredded cheddar or swiss cheese for extra flavor
- Spicy kick – Mix in 1-2 tablespoons chopped jalapeños for heat
- Herb boost – Add fresh chives or parsley for more garden flavor
- Whole grain option – Replace 1/2 cup flour with whole wheat flour for added nutrition
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 50-60 minutes
- Total Time: 1 hour 15 minutes
Equipment You Need
- Large mixing bowl – for combining dry ingredients properly
- Medium mixing bowl – for wet ingredients and pickle mixture
- Measuring cups and spoons – for accurate ingredient portions
- Whisk – to blend dry ingredients evenly
- 9×5 inch loaf pan – standard size for perfect bread shape
- Parchment paper or cooking spray – prevents sticking
- Wire cooling rack – allows proper air circulation for cooling
- Sharp knife – for chopping pickles finely
How to Make Dill Pickle Bread Recipe
Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). This temperature ensures even baking throughout the loaf. Grease your 9×5 inch loaf pan with butter or cooking spray, then line with parchment paper. This double protection makes removing the finished bread much easier.
Mix the Dry Ingredients
In your large mixing bowl, whisk together flour, baking powder, baking soda, salt, and dried dill weed. Make sure everything is well combined and no lumps remain. Proper mixing at this stage prevents uneven texture in your finished bread. Set this bowl aside while you prepare the wet ingredients.
Prepare the Wet Mixture
Beat the eggs in your medium bowl until smooth and well combined. Add buttermilk and mix thoroughly to create a uniform liquid base. Fold in your finely chopped and well-drained pickles, ensuring they’re evenly distributed throughout the mixture. The pickles should be chopped small enough to spread evenly but large enough to provide bursts of flavor.
Combine Everything Together
Pour the wet mixture into your dry ingredients and stir gently until just combined. Don’t overmix as this can make your bread tough and dense. The batter should look slightly lumpy, which is perfectly normal for quick breads. If using melted butter, fold it in now with just a few gentle strokes.
Bake to Perfection
Transfer your batter to the prepared loaf pan and smooth the top gently with a spatula. Bake for 50-60 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. The bread should spring back lightly when touched on top. Start checking at 50 minutes to avoid overbaking.
Cool Properly
Remove the bread from the oven and let it cool in the pan for 10 minutes. This prevents the bread from falling apart when you remove it. Turn the loaf out onto a wire rack to cool completely before slicing. Proper cooling ensures the best texture and makes slicing much easier.
Additional Tips for Making This Recipe Better
- I always drain my pickles on paper towels for 10 minutes before chopping to remove excess moisture
- When I measure flour, I spoon it into the cup and level off rather than scooping directly
- I like to chop pickles by hand instead of using a food processor for better texture control
- Adding pickles gradually while mixing helps me distribute them more evenly throughout the batter
- I test doneness by listening – when the bread stops sizzling loudly, it’s usually ready
How to Serve Dill Pickle Bread Recipe
- Classic serving – Slice thick and serve warm with butter or cream cheese spread
- Sandwich base – Use for unique grilled cheese or deli meat sandwiches
- Soup companion – Perfect alongside tomato soup or hearty stews like my Quiche Stuffed Bagels recipe
- Party appetizer – Cut into small squares and top with cream cheese and fresh dill
- Breakfast treat – Toast lightly and serve with scrambled eggs for a savory morning meal
- Garnish ideas – Sprinkle with fresh dill, pickle slices, or coarse sea salt before serving
Nutritional Information
Here’s what you can expect from each slice of this delicious bread:
- Calories: 180 per slice
- Protein: 6 grams per serving
- Carbohydrates: 28 grams per slice
- Fat: 4 grams per serving
How to Store Dill Pickle Bread
- Room Temperature Storage: Wrap cooled bread tightly in plastic wrap or store in an airtight container for up to 3 days. Keep away from direct sunlight and heat sources to maintain freshness.
- Freezing Instructions: Slice the bread first, then wrap individual pieces in plastic wrap and store in freezer bags for up to 3 months. This makes it easy to grab single servings when needed.
- Reheating Tips: Toast frozen slices directly from the freezer or thaw at room temperature for 15 minutes. For whole loaf reheating, warm in a 300°F oven for 10-15 minutes wrapped in foil.
Why You’ll Love This Recipe
This collection of reasons makes dill pickle bread a must-try recipe:
- Simple preparation – Uses basic ingredients you likely have on hand, no special skills required
- Unique flavor profile – Combines familiar bread comfort with exciting pickle tanginess
- Versatile serving options – Works as a side dish, sandwich bread, or standalone snack
- Crowd-pleaser potential – Appeals to pickle lovers and curious food adventurers alike
- Quick baking time – Ready in just over an hour from start to finish
Common Mistakes to Avoid for Better Results
- Overmixing the batter – Stop stirring as soon as ingredients are just combined. Overmixing develops too much gluten, making your bread tough and dense instead of tender.
- Using wet pickles – Always drain pickles thoroughly and pat dry with paper towels. Excess moisture creates soggy spots and affects the bread’s structure.
- Wrong oven temperature – Double-check your oven temperature with a thermometer. Too hot burns the outside while leaving the center raw.
- Cutting too early – Wait for complete cooling before slicing. Hot bread falls apart and creates a gummy texture that ruins the eating experience.
- Ignoring doneness tests – Use a toothpick to check the center. The bread should spring back when lightly touched and sound less active when baking is complete.
This dill pickle bread recipe brings together the best of savory baking with an unexpected twist that delights everyone who tries it. The tangy pickle flavor pairs beautifully with the soft bread texture, creating something truly special for your table.
Dill Pickle Bread Recipe
Ingredients
Method
- Start by preheating your oven to 350°F (175°C). This temperature ensures even baking throughout the loaf. Grease your 9×5 inch loaf pan with butter or cooking spray, then line with parchment paper. This double protection makes removing the finished bread much easier.
- In your large mixing bowl, whisk together flour, baking powder, baking soda, salt, and dried dill weed. Make sure everything is well combined and no lumps remain. Proper mixing at this stage prevents uneven texture in your finished bread. Set this bowl aside while you prepare the wet ingredients.
- Beat the eggs in your medium bowl until smooth and well combined. Add buttermilk and mix thoroughly to create a uniform liquid base. Fold in your finely chopped and well-drained pickles, ensuring they’re evenly distributed throughout the mixture. The pickles should be chopped small enough to spread evenly but large enough to provide bursts of flavor.
- Pour the wet mixture into your dry ingredients and stir gently until just combined. Don’t overmix as this can make your bread tough and dense. The batter should look slightly lumpy, which is perfectly normal for quick breads. If using melted butter, fold it in now with just a few gentle strokes.
- Transfer your batter to the prepared loaf pan and smooth the top gently with a spatula. Bake for 50-60 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. The bread should spring back lightly when touched on top. Start checking at 50 minutes to avoid overbaking.
- Remove the bread from the oven and let it cool in the pan for 10 minutes. This prevents the bread from falling apart when you remove it. Turn the loaf out onto a wire rack to cool completely before slicing. Proper cooling ensures the best texture and makes slicing much easier.