Dill Pickle Bread

Dill Pickle Bread is a tangy, savory quick bread that’s bursting with flavor from chopped pickles, fresh dill, and sharp cheddar cheese. It’s soft, moist, and loaded with that unmistakable dill pickle bite that I can’t get enough of. I love baking this bread when I want something unique, cheesy, and bold—it’s the perfect side for soups, sandwiches, or just snacking straight from the loaf.

Why You’ll Love This Recipe

I love how this bread takes a classic snack flavor—dill pickles—and transforms it into something completely different and totally delicious. It’s a quick bread, so there’s no yeast or rising time, and it’s ready to slice in about an hour. The pickles add moisture and tang, the cheddar adds richness, and the dill brings that fresh herby finish. It’s unexpected in the best way.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Garlic powder

• Buttermilk

• Eggs

• Unsalted butter, melted

• Chopped dill pickles

• Grated cheddar cheese

• Fresh dill, chopped

• Pickle juice

directions

1. I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

2. In a large bowl, I whisk together the flour, baking powder, baking soda, salt, and garlic powder.

3. In another bowl, I whisk the eggs, buttermilk, melted butter, and pickle juice until smooth.

4. I stir the wet ingredients into the dry mixture just until combined—careful not to overmix.

5. I fold in the chopped pickles, shredded cheese, and fresh dill.

6. I pour the batter into the prepared loaf pan and smooth the top.

7. I bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.

8. I let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes 1 loaf, about 8–10 slices. Prep time is 15 minutes, and bake time is around 50 minutes. From start to finish, I have it ready in just over an hour.

Variations

Sometimes I add a pinch of cayenne pepper or chopped jalapeños for a spicy kick. I’ve also mixed in chopped cooked bacon for a smoky twist. If I want a lighter bread, I swap the cheddar for mozzarella or use half whole wheat flour for a heartier texture. It’s also delicious with a sprinkle of sesame seeds or everything bagel seasoning on top before baking.

storage/reheating

I store leftover slices in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, I toast slices or warm them in the oven at 300°F for 10 minutes. This bread also freezes well—just wrap slices individually and thaw before serving.

FAQs

Can I use dried dill instead of fresh?

Yes, I use 1 teaspoon of dried dill for every tablespoon of fresh. The flavor is still great, though I prefer fresh for that bright, herbaceous touch.

What kind of pickles work best?

I use classic dill pickles for the strongest flavor, but I’ve also tried spicy pickles or garlic dills for extra variation. Just avoid sweet pickles—they change the flavor too much.

Can I use milk instead of buttermilk?

Yes, I mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice, let it sit for 5 minutes, and use it as a substitute for buttermilk.

Why add pickle juice?

The pickle juice adds moisture and enhances that tangy flavor throughout the bread. I never skip it—it’s what makes this bread stand out.

Can I make this bread into muffins?

Absolutely. I divide the batter into a greased muffin tin and bake at 350°F for about 18–20 minutes, or until golden and cooked through.

Conclusion

Dill Pickle Bread is bold, tangy, and totally addictive. It’s one of those recipes I didn’t know I needed until I tried it—and now I bake it whenever I want something fun and flavorful. Whether served with soup, topped with cream cheese, or eaten warm out of the oven, it’s a savory treat I always look forward to.