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Dill Pickle Bread

A delightful and unexpected bread infused with the tangy essence of dill pickles, making for a unique and flavorful loaf.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Bread, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Use fresh flour for best results.
  • 1 tablespoon baking powder This helps the bread rise.
  • ½ teaspoon baking soda Works in combination with the acid in the pickle juice.
  • 1 teaspoon salt Enhances the flavors.
Wet Ingredients
  • 1 cup dill pickle juice Adds tanginess and moisture.
  • 1 cup chopped dill pickles Use fresh dill pickles for best flavor.
  • ½ cup sugar Balances the flavors.
  • 1 tablespoon dill weed For an extra punch of flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In another bowl, combine the dill pickle juice, chopped dill pickles, and sugar. Mix well until the sugar is dissolved.
  4. Pour the wet mixture into the dry ingredients. Stir until just combined; be careful not to overmix.
  5. Gently fold in the dill weed.
  6. Grease a 9x5-inch loaf pan. Pour the batter into the prepared pan, smoothing the top.
Baking
  1. Bake for about 50 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  3. Once cooled, slice and enjoy!

Notes

Store leftovers in an airtight container for up to three days at room temperature or freeze for up to three months. Optionally toast slices directly from the freezer.