Description
A savory, moist quick bread packed with tangy dill pickle flavor, flecked with herbs and cheddar cheese. Perfect for pickle lovers, this easy recipe delivers a soft crumb, a golden crust, and an irresistible aroma. Serve it warm with butter, pair it with soup, or use it to make unique sandwiches. Ready in just over an hour, it’s a must-try for any adventurous home baker!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tbsp dried dill weed (or ¼ cup fresh dill, chopped)
- 1 cup shredded sharp cheddar cheese (optional)
- ¾ cup finely chopped dill pickles
- ¾ cup pickle juice
- ½ cup buttermilk (or regular milk + 1 tbsp vinegar)
- 2 large eggs
- ¼ cup olive oil (or melted butter)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a loaf pan.
- In a large bowl, whisk flour, baking powder, baking soda, salt, and dill.
- Fold in shredded cheese and chopped pickles, coating them in the flour mixture.
- In another bowl, whisk together pickle juice, buttermilk, eggs, and olive oil until smooth.
- Pour the wet ingredients into the dry ingredients and fold gently until just combined.
- Spoon the thick batter into the prepared pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve!
Notes
- Dry the chopped pickles with a paper towel to avoid excess moisture.
- Use fresh dill for a brighter, fresher flavor.
- Store in an airtight container at room temperature for up to 2 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8-10
- Calories: 240
- Sugar: 1g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 50mg