Dill Pickle Bread Recipe
This easy Dill Pickle Bread Recipe combines cheddar, chopped pickles, milk, and butter into a golden loaf that’s bold and delicious.
Equipment
- 9x5-inch loaf pan
- Mixing bowls (one large, one medium)
- Whisk
- Spatula or wooden spoon
- Measuring cups and spoons.
- Cheese grater (if using block cheese)
- Knife and cutting board
- Cooling rack
Ingredients
- 2 cups 250g all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 cup 240ml whole milk
- 1/3 cup 80ml pickle juice (from dill pickles)
- 2 large eggs
- 1/4 cup 60ml melted unsalted butter (or neutral oil)
- 1 1/4 cups 150g finely chopped dill pickles
- 1 cup 100g shredded sharp cheddar cheese
- 1 tablespoon fresh chopped dill or 1 teaspoon dried dill
- 1/2 teaspoon garlic powder optional but recommended
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C). Grease your 9x5-inch loaf pan with butter or line it with parchment paper. I personally love lining it with parchment because it makes removing the bread so easy.
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and garlic powder. Make sure everything is evenly combined so the bread rises properly.
Step 3: Combine the Wet Ingredients
- In a separate bowl, whisk the milk, pickle juice, eggs, and melted butter until smooth. The smell at this stage might surprise you, but trust the process.
Step 4: Bring It All Together
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula. Do not overmix. Just combine until you no longer see dry flour.
Step 5: Fold in the Flavor
- Add the chopped dill pickles, shredded cheddar cheese, and fresh dill. Fold them in gently so they are evenly distributed throughout the batter.
Step 6: Transfer to Pan
- Pour the batter into your prepared loaf pan. Smooth the top with a spatula. If you like, sprinkle a little extra cheese on top for a golden crust.
Step 7: Bake
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and slightly crisp.
Step 8: Cool
- Let the bread cool in the pan for 10 minutes, then transfer it to a cooling rack. Allow it to cool completely before slicing. I know it is hard to wait, but slicing too early can make it crumbly.