Description
A savory quick bread with tangy dill pickle flavor and a moist, tender crumb — perfect for snacks or alongside soups and sandwiches.
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 Tbsp granulated sugar
- 1 Tbsp dried dill (or 2 Tbsp fresh, chopped)
- 3⁄4 cup (180 ml) pickle juice from dill pickles
- 1⁄2 cup (120 ml) milk
- 2 large eggs, room temperature
- 1⁄3 cup (75 g) unsalted butter, melted and cooled
- 1 cup (150 g) chopped dill pickles (optional for extra pickle texture)
Instructions
- Preheat oven to 350 °F (175 °C). Grease and flour a 9×5″ loaf pan.
- In a large bowl, whisk together flour, baking powder, salt, sugar, and dried dill.
- In a separate bowl, whisk pickle juice, milk, eggs, and melted butter until combined.
- Pour wet ingredients into dry ingredients; stir just until moistened.
- Fold in chopped pickles, if using.
- Transfer batter to prepared loaf pan and smooth the top.
- Bake 50–60 minutes until a toothpick inserted in center comes out clean.
- Cool in pan 10 minutes, then transfer to a rack to cool completely before slicing.
Notes
- Use good-quality dill pickle juice for strongest flavor.
- Chopped pickles add texture, but you can omit them for a smoother bread.
- Store wrapped at room temperature for up to 3 days, or refrigerate for up to 5 days.
- For extra flair, brush top with melted butter and sprinkle with fresh dill.