Dill Pickle Bread
This Dill Pickle Bread recipe is surprisingly delicious and easy to make. It's tender, slightly savory, and has a delightful hint of tangy dill pickle that will have everyone asking for the recipe. It’s incredibly quick to whip up, making it perfect for a last-minute brunch or a thoughtful homemade gift.
Equipment
- 9x5 inch loaf pan
- Large bowl
- Whisk
- Separate bowl
- Spatula
- Wire rack
- Oven Preheat to 350°F (175°C)
Ingredients
Main ingredients
- 3 large eggs
- 1 cup dill pickles, chopped well-drained and chopped into small, bite-sized pieces
- 0.25 cup pickle juice
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 0.25 cup granulated sugar
- 1 teaspoon salt
- 0.25 cup unsalted butter, softened
- 1 cup milk any kind will work
Instructions
- Preheat your oven to 350°F (175°C). Grab a 9x5 inch loaf pan and give it a good grease and flour. This step is super important to ensure your beautiful bread doesn't stick!
- In a large bowl, grab your whisk. Crack in those 3 eggs, add your chopped dill pickles, and pour in that flavorful pickle juice. Whisk it all together until it’s nicely combined.
- In a separate bowl, whisk together your flour, baking powder, sugar, and salt. This helps to evenly distribute the leavening and salt so you don't get any surprise salty bites.
- Now, add that softened butter to your wet ingredients. Mix it in until it’s well incorporated.
- This is the part where we bring it all together. Gradually add your dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix until just combined – you don't want to overmix, as that can lead to a tough bread. A few little lumps are perfectly fine!
- Pour your lovely batter into the prepared loaf pan. Spread it out evenly with a spatula so it bakes up nice and uniform.
- Pop that pan into your preheated oven and bake for 50-60 minutes. You’ll know it’s ready when a wooden skewer or toothpick inserted into the center comes out clean. If it’s looking a little too brown on top but not quite done inside, you can loosely tent it with foil.
- Once it’s out of the oven, let your Dill Pickle Bread cool in the pan for about 10 minutes. This gives it a chance to firm up a bit. Then, carefully invert it onto a wire rack to cool completely. I know it's tempting to dive right in, but letting it cool completely will give you the best texture.
Notes
Wrap tightly in plastic wrap or place in an airtight container for storage at room temperature for 2-3 days. Can be sliced and frozen for up to 2-3 months.