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Easy Homemade Dill Pickle Bread

This quick bread is a savory delight for pickle lovers! It's moist, tangy, and incredibly easy to make, requiring no yeast or kneading. Perfect as a snack, side dish, or unique gift.
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Cook Time 50 minutes

Equipment

  • Loaf pan Standard 9x5 inch
  • Mixing bowl Large
  • Mixing bowl Medium
  • Whisk
  • Spatula
  • Wire rack

Ingredients
  

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  • 3 cups All-purpose flour The backbone of our bread. Gives it structure!
  • 1 tbsp Baking powder This is our leavening agent! It's what makes it a quick bread and gives it that lovely rise.
  • 1 tsp Salt Just a touch to balance all those flavors and enhance the pickle goodness.
  • 0.25 cup Granulated sugar Don't worry, this isn't a sweet bread! The sugar just helps with tenderness and a beautiful golden crust.
  • 3 large Eggs Eggs bind everything together and add richness.
  • 1 cup Milk Adds moisture and helps create a tender crumb. Any milk works, but whole milk is my go-to for richness.
  • 0.25 cup Unsalted butter Melted. Gives richness and lovely flavor. Unsalted lets you control the saltiness.
  • 0.25 cup Pickle juice Ah, the star ingredient! This is where we get that signature tangy punch. Use the juice from your favorite dill pickles.
  • 1 cup Dill pickles Chopped. Make sure they're finely chopped so they distribute nicely throughout the bread.

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and flour a standard 9x5 inch loaf pan.
  • In your largest mixing bowl, whisk together the flour, baking powder, salt, and sugar until combined.
  • In a separate, medium-sized bowl, whisk together the eggs, milk, melted butter, and pickle juice until well combined.
  • Pour the wet ingredients into the bowl with the dry ingredients. Mix gently until just combined and no dry flour streaks remain. Do not overmix.
  • Add the chopped dill pickles to the batter. Using a spatula, gently fold them in until evenly distributed.
  • Pour the batter into the prepared loaf pan. Smooth the top out a little with your spatula.
  • Bake for about 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If it browns too quickly, loosely tent with foil.
  • Once baked, take it out of the oven and let it cool in the pan for 10-15 minutes.
  • Carefully turn the bread out onto a wire rack to cool completely before slicing.

Notes

Don't overmix the batter; mix until just combined to avoid a tough loaf. For best results, use good quality dill pickles and juice. Measure flour by spooning it into the cup and leveling it off. Use room temperature eggs and milk for better incorporation. Cool the bread completely before slicing to ensure it sets properly and is easy to slice. Store cooled bread tightly wrapped in plastic wrap or in an airtight container at room temperature for 2-3 days, or refrigerate for up to a week. For longer storage, slice and freeze individual slices for 2-3 months.