Dill Pickle Bread brings a delightful twist to traditional bread, offering a tangy flavor and a tender texture that’s hard to resist. Each loaf boasts a golden cheesy crust that’s perfect for snacking alongside your favorite soups or serving at gatherings. Throughout my multiple attempts at perfecting this recipe, I discovered the right balance of dill pickle flavor and texture, ensuring that every bite is both aromatic and delicious. For a delicious twist on breads, consider trying my Stuffed Salmon Bread.
About Dill Pickle Bread
This Dill Pickle Bread is a fusion of flavors and textures that celebrates a beloved sour classic. Tested with a blend of sharp cheddar and refreshing dill, this bread is a fantastic way to incorporate joy into baking. My family loves whipping this up as a weekend treat or for special occasions. Considering its budget-friendly ingredients, it’s a win-win for everyone!
- Quick prep time of 15 minutes allows for easy weeknight cooking.
- Budget-friendly and versatile, perfect for various meals.
- A family favorite, filled with cozy, comforting flavors.
- The tanginess from dill pickles adds a unique twist.
Key Ingredients & Their Roles
- Sour Cream: Provides moisture. If using gluten-free flour, add an extra tablespoon for texture.
- Dill Pickles: Infuse the bread with tangy flavor that complements cheese.
- Sharp Cheddar Cheese: Adds richness and a crispy top when broiled.
- Dried Dill: Enhances the herbal flavor throughout the bread.
How to Make Dill Pickle Bread
- Preheat your oven to 350°F and prepare a 9×5-inch loaf pan by greasing it or lining it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the sour cream, vegetable oil, eggs, and sugar until you achieve that luscious, creamy consistency.
- Gently incorporate the flour, baking powder, salt, and pickle juice. Stir just until combined; it’s okay if there are small streaks of flour.
- Carefully fold in the diced dill pickles, half the shredded cheddar, and dried dill, ensuring you preserve the lightness of the batter.
- Transfer the batter into your prepared pan and level the top. Bake for 35 to 40 minutes, or until a toothpick comes out clean, yielding a beautiful golden color.
- Remove the pan from the oven and sprinkle the remaining cheddar over the top. Switch your oven to broil and return the loaf for 3-5 minutes, keeping a close eye on it until the cheese has melted and lightly browned.
- Allow the bread to cool completely in the pan to keep those lovely slices intact.
Pro Tips & Troubleshooting
- When folding in the pickles and cheese, use a gentle hand to maintain the airy texture of the batter.
- A common mistake is overmixing; this can result in a denser bread. Just stir until no dry flour remains.
- If you want a twist, consider substituting half of the cheddar with mozzarella for a gooey effect.
- This recipe scales well; easily double ingredients for a larger gathering.
Storage & Make-Ahead Guide
Store Dill Pickle Bread in an airtight container in the fridge for up to 5 days, or freeze it for 2-3 months. To reheat, pop slices in the toaster for a crispy finish, or microwave for 20 seconds for a softer bite. In my testing, I found that the bread stayed fresh and flavorful even after freezing.
Serving Suggestions
Pair this Dill Pickle Bread with a hearty soup like my Chicken Tortilla Soup or serve it alongside a refreshing salad like Greek Salad for a well-rounded meal.
Frequently Asked Questions
- What type of pickles should I use? Use dill pickles for a tangy flavor, but feel free to experiment with bread and butter pickles for a sweeter taste.
- Can I make this recipe gluten-free? Yes, simply swap the all-purpose flour for your favorite gluten-free blend.
- Can I use different cheese? Absolutely! Feel free to mix in mozzarella or a spicy pepper jack for a kick.
- How do I know when the bread is done? Insert a toothpick into the center—if it comes out clean, it’s ready!
- Can I make this ahead of time? Yes, it can be made ahead and stored in the refrigerator for up to 5 days.
Final Thoughts
Trying Dill Pickle Bread was a rewarding experience, and it continues to be a family favorite in our home. I personally love pairing it with spicy dishes for a delightful contrast. I encourage readers to give this recipe a go and to share their experiences—there’s nothing quite like connecting through food!
More Recipes You’ll Love
- Dill Pierogi Soup – a delightful continuation of dill flavors.
- Garlic Parmesan Chicken Meatloaf – great savory pairing with dill pickle bread.
- Cheddar and Herb Soda Bread – complements dill with rich cheese flavors.
- Crab Crescent Bites – perfect for appetizers alongside dill pickle bread.
- Southern Maple Sweet Potato Casserole – a comforting dish balancing the tang of dill.
Dill Pickle Bread
Ingredients
- 1/2 cup sour cream if using gluten-free flour, add 1 extra tbsp
- 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 dill pickles diced
- 1 cup sharp cheddar cheese shredded, 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.