Dill Pickle Bread

If you’re a dill pickle lover, then this bread is a must for your ever evolving repertoire of baking. It’s savory, tangy and bursting with little chunks of dill pickle. The inside is flecked with dill and little orange pockets of sharp cheddar cheese. It’s hearty enough for lunch and even better made into grilled cheese sandwiches. This dill pickle bread is nothing short of irresistible!

Do I Need Yeast To Make Dill Pickle Bread?

You do not need yeast to make this dill pickle bread. It is a quick bread, meaning its levaining is made possible by the use of baking powder an/or baking soda. This bread utilizes both. And because the recipe also calls for dill pickle juice, an acid, the rise will be even higher.

Can I Use Greek Yogurt Instead Of Sour Cream?

Yes you can. Most recipes that call for one can be substituted with the other. The main purpose for these ingredients is not only for adding richness and flavor, but the acid present also helps with leavening. You can also use buttermilk. Do not however use low fat versions of yogurt or sour cream. They lack the butterfat content necessary for the tastiest result and texture in a noticeable way.

How Can I Make This Whole Wheat?

For a healthier whole wheat dill pickle bread, just substitute half of the flour for whole wheat flour. This fifty-fifty ratio adds nutrition without making the bread noticeably heavy or dry. It works amazing!

Can I Use Fresh Dill?

You definitely can! When substituting fresh herbs for dry ones, a 3-4 times ratio of more fresh is usually recommended. So if a recipe calls for 1 tablespoon of dried dill like this one, you would use 3-4 tablespoons of fresh dill instead.

How Do I Store Dill Pickle Bread?

This dill pickle bread is best stored in the refrigerator, sealed in plastic wrap inside an airtight container. It is best served within 5 days. To freeze, wrap in plastic and seal in a container or freezer bag. It will keep in the freezer for up to 3 months.

I hope you’ll try out this dill pickle bread and if you do, let me know how it turned out for you!

Dill Pickle Bread

A quick and easy savory bread that's bursting with dill pickle pieces and shredded cheddar cheese. No yeast or kneading, perfect for grilled cheese sandwiches!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Course Bread

Cuisine American

Servings 10

Ingredients

  

• 3 cups all purpose flour 360 grams
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 tablespoon dried dill
• 1¼ teaspoons salt
• 1 cup milk
• ¼ cup sour cream 61 grams
• ½ cup oil
• 1 tablespoon dill pickle juice
• 1 egg
• 1 cup dill pickles, chopped
• 1 cup cheddar cheese, grated 113 grams
• 2 tablespoons Parmesan cheese
• 2 tablespoons butter, melted 30 grams

Instructions

 

• Preheat oven to 375°F/190°C. Grease and flour a 9 x 5 inch (or an 8 x 4 inch for a taller bread) loaf pan or line with parchment paper. In a large bowl combine all purpose flour, baking powder, baking soda, dried dill and salt. Whisk together well and set aside.
• In a large measuring cup or medium bowl combine sour cream, milk, oil, dill pickle juice and egg. Whisk together well so egg gets beaten.
• Make a well in the center of the dry ingredients and pour in the yogurt and milk mixture. Stir a few times then add chopped dill pickles, grated cheddar cheese, Parmesan and melted butter. Mix until just combined without over mixing.
• Spread batter into prepared pan and bake for 45-50 minutes or until a toothpick inserted comes out clean. Brush with melted butter while hot. Cool 10 minutes in pan before turning out onto a wire rack. Cool completely before slicing.

Keyword dill, dill pickle, quick breads