On a sleepy Tuesday morning, before the sun had even warmed the kitchen windows, I rolled out of bed with this random craving for something bold and briny—something no one would expect on a breakfast table.
My husband had a long day ahead, the kids had tests, and I figured, why not bake a loaf that’d actually wake everyone up? Not with sugar, but with flavor. I grabbed a jar of pickles, a handful of dill, and quietly started mixing while the rest of the house was still asleep.
The smell was the first thing that pulled them in. My youngest peeked in, eyes wide, asking what kind of bread “smelled like chips and toast.” By the time the loaf hit the cooling rack, everyone was sneaking slices. I packed a few extra pieces into foil, tossed them into my bag, and brought them to work. Around 9 a.m., I set them out on the breakroom counter. By 9:20, they were gone. No notes, no crumbs, just quiet confusion and curiosity.
One coworker asked, “What is this, and why is it so good?” That’s when I realized this wasn’t just one of those quirky experiments—it was the kind of bread people remember. Tangy, herby, soft, and just a little cheeky. It brought a laugh, a pause, and a whole lot of second helpings.
Short Description
Dill Pickle Bread is a moist, savory quick bread with chopped dill pickles, fresh dill, and tangy brine, creating an irresistible combination of flavor and texture perfect for snacking, sandwiches, or as a unique side.
Key Ingredients
- 3 1/2 cups all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 cups dill pickles, finely chopped and patted dry
- 1/2 cup dill pickle juice
- 2 tablespoons unsalted butter, melted
- 1 cup buttermilk
- 1 egg
- 1/4 cup fresh dill, chopped (optional)
Tools Needed
- 9×5-inch loaf pan
- Mixing bowls (large and medium)
- Whisk and rubber spatula
- Measuring cups and spoons
- Cooling rack
- Knife and cutting board
Cooking Instructions
Step 1: Prepare the Oven and Pan
Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure easy release after baking.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until evenly combined.
Step 3: Add the Pickles
Stir in the finely chopped dill pickles and toss them gently in the dry mix. This helps keep them from sinking during baking.
Step 4: Combine the Wet Ingredients
In a separate bowl, whisk together the dill pickle juice, melted butter, buttermilk, and egg until smooth.
Step 5: Mix Everything Together
Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. Avoid overmixing; the batter should look thick and slightly lumpy.
Step 6: Pour and Bake
Transfer the batter into your prepared loaf pan. Spread it out evenly, then place it in the oven. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool and Serve
Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. Optionally, sprinkle with chopped fresh dill for an aromatic finish.
Why You’ll Love This Recipe
– No yeast required—super easy and fuss-free
– Moist, tender texture thanks to pickle juice and buttermilk
– A fun way to use up leftover pickles
– Eye-catching and conversation-starting
– Perfect for potlucks, brunches, or unique gifts
Mistakes to Avoid & Solutions
Overmixing the batter
Overmixing can lead to dense, rubbery bread. Stir just until no dry streaks remain. A few lumps are okay.
Skipping the drying step for pickles
Too much moisture from undried pickles can make the bread soggy. Always pat them dry with paper towels before adding.
Using sweet pickles
Stick to dill pickles. Sweet pickles will clash with the savory base and throw off the balance.
Not greasing the loaf pan properly
This bread can stick if you skip the greasing step. A thin layer of butter and a dusting of flour do the trick.
Cutting the bread while hot
Warm bread may crumble. Allow it to cool completely to get clean, even slices.
Serving and Pairing Suggestions
This bread shines on its own, sliced warm or toasted with butter. It’s also fantastic:
– As a sandwich base for tuna salad or turkey
– Paired with a hearty bowl of chili or creamy soup
– Served with sharp cheddar, olives, or smoked meats on a charcuterie board
– As a side to grilled sausages or veggie kebabs
– With an herby cream cheese spread or mustard dip for appetizers
Storage and Reheating Tips
Store at room temperature: Wrap in foil or keep in an airtight container for up to 2 days.
Refrigerate: For longer freshness, refrigerate tightly wrapped for up to 5 days.
Freeze: Slice and wrap individual pieces in plastic, then store in a freezer-safe bag for up to 2 months.
Reheat: Toast slices in a toaster oven or warm in the oven at 300°F for 5–7 minutes. Avoid microwaving, as it softens the crust.
FAQs
1. Can I use gluten-free flour for this recipe?
Yes, use a 1:1 gluten-free baking flour. Results may vary slightly in texture, but it still works well.
2. Can I substitute buttermilk?
You can use 1 cup of milk mixed with 1 tablespoon of vinegar or lemon juice as a quick buttermilk alternative.
3. What type of pickles works best?
Classic dill pickles, either spears or sandwich slices, chopped finely. Avoid sweet or bread-and-butter pickles.
4. Can I make this bread vegan?
Yes—use plant-based milk with vinegar, vegan butter, and a flax egg (1 tbsp flaxseed + 3 tbsp water) as substitutes.
5. Can I make mini loaves instead?
Absolutely. Divide the batter between mini loaf pans and reduce baking time to 25–30 minutes. Keep an eye on them!
Tips & Tricks
– Add shredded cheddar for a pickle-cheese twist.
– Want extra texture? Throw in a handful of chopped walnuts or sunflower seeds.
– Fresh dill boosts aroma and adds color—don’t skip it if you have some.
– Let the bread cool completely before slicing for clean cuts.
– For even distribution, coat chopped pickles in flour before mixing in.
Recipe Variations
1. Cheddar Dill Pickle Bread
Add 1 cup shredded sharp cheddar to the dry ingredients
Proceed as normal for the rest of the steps
Result: Richer, cheesier loaf with a savory punch
2. Spicy Pickle Bread
Use spicy dill pickles
Add 1 teaspoon crushed red pepper flakes to the dry mix
Bake as directed
Flavor profile: bold, tangy, and spicy with a nice kick
3. Pickle Rye Bread
Swap out 1 cup of all-purpose flour with rye flour
Use caraway seeds (1 tsp) for a deli-inspired flavor
Slightly more dense and earthy—pairs well with pastrami
4. Herbed Pickle Bread
Stir in 1 tablespoon each of chopped parsley, chives, and dill
Adds brightness and complexity to the base flavor
5. Pickle Bread Muffins
Scoop batter into greased or lined muffin tins
Bake at 350°F for 18–22 minutes
Fun, snackable version great for lunches
Final Thoughts
Dill Pickle Bread might sound like a curiosity, but it deserves a place in your regular baking rotation. It’s the kind of recipe that surprises you—in the best way. Every slice brings something new: the crunch of a pickle, a burst of dill, that ever-so-slight tang of buttermilk and brine. It’s rustic and flavorful, with a homemade charm that store-bought breads can’t touch.
This loaf has a personality. It’s the kind of bread you serve to friends and watch their eyebrows rise in impressed confusion—until they take that first bite. Then the eyebrows drop, and they ask for another slice.
Dill Pickle Bread
Ingredients
- 3½ cups all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1½ cups dill pickles finely chopped and patted dry
- ½ cup dill pickle juice
- 2 tablespoons unsalted butter melted
- 1 cup buttermilk
- 1 egg
- ¼ cup fresh dill chopped (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan for easy release.
- In a large bowl, combine flour, sugar, baking soda, baking powder, and salt.
- Stir in the finely chopped dill pickles, coating them evenly in the dry mix.
- In another bowl, whisk together pickle juice, melted butter, buttermilk, and egg until smooth.
- Pour the wet mixture into the dry. Stir gently with a spatula until just combined. Batter will be thick and slightly lumpy—don’t overmix.
- Spread batter evenly in the loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let bread cool in the pan for 10 minutes, then transfer to a wire rack. Sprinkle with chopped fresh dill if desired.
