Dill Pickle Bread Recipe
Dill Pickle Bread is a delightful twist on traditional homemade bread that combines the tangy flavor of dill pickles with a soft, fluffy texture. This unique recipe is simple to make and offers a wonderful addition to any meal, whether enjoyed warm from the oven, toasted with cream cheese, or as part of a picnic spread. The savory notes of dill perfectly complement the pickles, creating a flavorful loaf that is bound to impress family and friends. Experience the joy of baking with this Dill Pickle Bread and elevate your meals with its unmistakable charm!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Approximately 12 slices 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 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 finely chopped dill pickles (well-drained)
- Optional: 1/4 cup melted butter
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and dried dill weed until well combined.
- In another bowl, beat the eggs then stir in buttermilk. Fold in the finely chopped dill pickles.
- Mix the wet ingredients into the dry ingredients until just combined; do not overmix.
- Pour the batter into the prepared loaf pan and smooth out the top.
- Bake for approximately 50 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Nutrition
- Serving Size: 1 slice (approximately 70g)
- Calories: 150
- Sugar: 2g
- Sodium: 245mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Find it online: https://raniacooks.com/dill-pickle-bread-recipe/