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Looking down at a round loaf of bread topped with sliced dill pickles and sprinkled with dried dill weed.

Dill Pickle Bread Recipe

Moist and tangy quick bread with chopped dill pickles and dried dill, baked until golden. A savory loaf for pickle lovers.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 180 kcal

Ingredients
  

  • 2 cups all-purpose flour 250g
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon dried dill weed
  • 3 large eggs
  • 1 cup buttermilk
  • 1 cup dill pickles finely chopped and well-drained
  • 1/4 cup melted butter 57g, optional

Instructions
 

  • Preheat and Prep Pan:

    Set oven to 350°F (175°C). Butter or spray a 9x5 inch loaf pan and line with parchment.

  • Whisk Dry Ingredients:

    In a large bowl, combine flour, baking powder, baking soda, salt, and dried dill; whisk until uniform and lump-free.

  • Mix Wet Ingredients:

    In a separate medium bowl, beat eggs until smooth. Stir in buttermilk, then fold in the finely chopped and drained pickles.

  • Combine Wet and Dry:

    Add the wet mixture to the dry ingredients and stir gently until just combined; batter may be slightly lumpy. If using, fold in melted butter with a few strokes.

  • Bake the Loaf:

    Pour batter into the prepared pan and level the top. Bake for 50–60 minutes until golden and a toothpick inserted in the center comes out clean. Begin checking at 50 minutes.

  • Cool and Unmold:

    Take out of the oven and let cool in the pan for 10 minutes. Transfer to a wire rack to cool fully before slicing.
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