If you’re looking for a flavorful bread that combines tangy and savory in every bite, Dill Pickle Bread is just the ticket. After multiple tests, I discovered the perfect balance between zesty dill pickles and creamy cheese. This recipe not only brings a unique taste to your table, but it’s also a great companion to dishes like my Homemade Chicken Noodle Soup.
About Dill Pickle Bread
Dill Pickle Bread is a delightful twist on traditional quick bread, offering a surprising flavor profile that pairs perfectly with savory dishes. During my testing, I aimed to highlight the tanginess of the pickles while ensuring a tender, cheesy interior. It fits seamlessly into any meal, especially comforting for family gatherings or chilly evenings.
- Quick to prepare – ready in under an hour!
- Budget-friendly and uses pantry staples.
- A unique family favorite that sparks conversation.
- Did you know? Dill pickles have roots in Eastern European cuisines, making this bread a fun fusion treat.
Key Ingredients & Their Roles
- Sour Cream: Adds moisture; can replace with Greek yogurt for a tangy twist.
- Dill Pickles: The star of the dish; finely diced for optimal distribution.
- Sharp Cheddar Cheese: Provides a rich flavor; feel free to use mild cheddar for less intensity.
- Eggs: Binds the ingredients; can substitute with flax eggs for a vegan option.
How to Make Dill Pickle Bread
- First, preheat your oven to 350°F. Prepare a 9×5-inch loaf pan by lining it with parchment or lightly greasing it to ensure an easy release.
- In a large bowl, whisk together the sour cream, vegetable oil, eggs, and sugar until you achieve a smooth and creamy consistency.
- Next, add the flour, baking powder, salt, and that delightful dill pickle juice. Stir until combined, allowing a few small streaks of flour to remain. This helps keep the bread airy.
- Gently fold in the diced dill pickles, along with half of the shredded cheddar and the dried dill. Avoid over-mixing to maintain that lovely light texture.
- Pour the batter into your prepared pan, smoothing the top before transferring it to the oven. Bake for 35-40 minutes, and watch for it to turn a lovely golden brown.
- Once done, remove the bread from the oven. Sprinkle the remaining cheddar on top and switch your oven to broil. Return the loaf for an additional 3-5 minutes, carefully watching as the cheese melts and starts to brown.
- Allow the bread to cool in the pan completely—this will help the slices stay together beautifully when you cut them.
Pro Tips & Troubleshooting
- During my prep, I found that using room temperature ingredients helps the batter mix more uniformly.
- A common mistake is over-mixing the batter, which can lead to a dense loaf. Stir gently until just combined.
- If you’re feeling adventurous, try adding a handful of chopped jalapeños for a spicy kick!
- This recipe can easily be doubled or even halved to suit your needs.
Storage & Make-Ahead Guide
Store your Dill Pickle Bread in the fridge for up to 5 days, or freeze it for up to 3 months. When reheating, a quick stint in the oven at 350°F for about 10 minutes works wonders to revive its texture. I found that freezing the bread maintains its quality, allowing you to enjoy it later without any compromise in flavor.
Serving Suggestions
This Dill Pickle Bread pairs beautifully with a hearty bowl of soup, such as my Vegetable Soup. It also shines when served alongside a light salad or as a unique sandwich base for creamy tuna salad. Explore and enjoy with your favorite sides!
Frequently Asked Questions
- Can I use other types of cheese? Absolutely! Try mozzarella or pepper jack for a different flavor profile.
- Is this recipe suitable for gluten-free diets? Yes, simply swap in gluten-free flour as indicated.
- How do I know when the bread is done? A toothpick inserted in the center should come out clean, and the top should be golden brown.
- Can I add other ingredients? Certainly! Herbs or spices can be added based on your preference.
- Can I make this ahead of time? Yes, the bread can be made up to 3 days in advance and stored in the fridge.
Final Thoughts
Creating Dill Pickle Bread has been a delightful journey, and I love enjoying it fresh with butter. I invite you to try this recipe and share your experience! Whether you enjoy it with a meal or all by itself, I guarantee it will bring something special to your table.
More Recipes You’ll Love
- Garlic Butter Chicken with Zucchini and Corn – a savory dish that complements the tangy flavors of dill pickles.
- Bacon Cheddar Cheese Ball – the rich flavors pair well with the zesty bread.
- Black Bean Soup – a hearty, flavorful soup that makes a great side to dill pickle bread.
- Smothered Rissoles – a comforting dish that enhances the bread’s delightful taste.
- Vegetable Soup – light and fresh, perfect with a slice of dill pickle bread.
Dill Pickle Bread
Ingredients
- 1/2 cup sour cream if using gluten-free flour, add 1 extra tbsp of sour cream.
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tbsp granulated sugar
- 1 3/4 cups all-purpose flour can use gluten-free flour as well
- 1 1/4 tsps baking powder
- 3/4 tsp salt
- 1 tbsp pickle juice from the jar
- 1 cup diced dill pickles
- 1 cup shredded sharp cheddar cheese divided
- 1 tbsp dried dill
Instructions
- Preheat to 350°F. Line a 9×5-inch loaf pan with parchment or lightly grease so the loaf releases cleanly.
- In a large bowl, whisk sour cream, oil, eggs, and sugar until smooth and creamy.
- Add flour, baking powder, salt, and pickle juice. Stir until just combined. A few small streaks are fine.
- Gently fold in diced dill pickles, 1/2 cup cheddar, and dried dill so the mix stays airy.
- Scrape batter into the pan and smooth the top. Bake 35–40 minutes, until golden and a toothpick in the center comes out clean.
- Remove from the oven, sprinkle the remaining 1/2 cup cheddar over the top, and switch the oven to broil. Return the loaf for 3–5 minutes, watching closely, until the cheese melts and browns lightly.
- Let the bread cool completely in the pan so slices hold together neatly. Slice and serve.