There’s something incredibly comforting about baking a savory bread from scratch, and this Dill Pickle Bread recipe is one I return to time and time again. I created it on a whim one afternoon when I had a jar of leftover pickles sitting in the fridge, and from the moment I pulled that golden loaf from the oven, I knew I had something special. The tangy, slightly sour flavor of dill pickles combined with the fluffiness of homemade bread creates a mouthwatering result that’s so much more than the sum of its parts.

Why will you love this recipe? Because it’s unexpected. It’s one of those recipes that surprises people with how good it is. If you enjoy pickles, you’ll be hooked from the first bite. But even those who aren’t typically pickle lovers find themselves reaching for a second slice. The aroma alone—warm bread infused with dill and garlic—is enough to get everyone curious. It’s also incredibly easy to prepare, and you won’t need any fancy equipment or techniques.

This Dill Pickle Bread is versatile, too. It’s perfect as a side for soups or stews, works beautifully with sandwiches (especially turkey or chicken), and makes a standout addition to any brunch spread. You can serve it toasted with a smear of cream cheese or a slice of melted cheddar. You can even cube it and serve it with dips like spinach or ranch for parties and gatherings.

Not only is this recipe packed with flavor, but it’s also very affordable. The ingredients are all pantry and fridge staples—nothing expensive or hard to find. It’s a great way to use up extra pickles or pickle juice, which often gets discarded. You’ll be surprised how much flavor that juice brings to the bread!

Ingredients for the Recipe:

2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup dill pickles, finely chopped
1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
1 clove garlic, minced
¾ cup pickle juice (from the jar)
1 large egg
¼ cup vegetable oil
½ cup shredded cheese (optional – cheddar or mozzarella works well)

How to Prepare Dill Pickle Bread
(Quick, Easy, Customizable – Loved by Many!)

Making this Dill Pickle Bread is a straightforward process that anyone can handle, even if you’re not an experienced baker. I always aim for simplicity in my recipes, and this one is no exception. It doesn’t require any kneading, rising, or special tools—just a bowl, a spoon, and a loaf pan. The result is a soft, tender bread with a crispy crust and a burst of savory pickle flavor in every bite.

Step-by-Step Instructions for Preparation:

Step 1: Preheat and Prepare
Start by preheating your oven to 175°C (350°F). Lightly grease a standard 9×5-inch loaf pan or line it with parchment paper to prevent sticking. This ensures a smooth release after baking.

Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of sugar, 1 tablespoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Whisk these together until evenly incorporated. The sugar adds just a touch of balance to the tartness of the pickles.

Step 3: Add the Flavorful Elements
Fold in ¾ cup of finely chopped dill pickles, 1 tablespoon of chopped fresh dill (or 1 teaspoon dried), and 1 clove of minced garlic. Stir until the pickle pieces are well distributed throughout the flour mixture. These ingredients provide bold, punchy flavor and a bit of texture to the bread.

Step 4: Combine the Wet Ingredients
In a separate bowl or large measuring cup, whisk together ¾ cup of pickle juice, 1 large egg, and ¼ cup of vegetable oil. These wet ingredients create the moist texture that makes this bread so irresistible. The pickle juice is essential—it replaces traditional dairy or water with something much more flavorful.

Step 5: Combine Wet and Dry
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a wooden spoon or spatula until just combined. Don’t overmix—the batter should be thick, but not lumpy. If you’re adding cheese, now’s the time to fold in ½ cup of shredded cheddar or mozzarella.

Step 6: Bake
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Place it in the preheated oven and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden and slightly crisp.

Step 7: Cool Before Slicing
Let the bread cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. This helps the texture set properly and makes slicing much easier.

Customization Ideas

One of the things I love about this recipe is how adaptable it is. If you enjoy a bit more heat, add a pinch of crushed red pepper or chopped jalapeños to the batter. For a richer texture, substitute a portion of the flour with whole wheat flour. You can also play with the cheese—smoked gouda or pepper jack can be amazing alternatives.

This bread is also freezer-friendly. I often bake two loaves at once—one for now, one to freeze. Just wrap it tightly in plastic wrap and store it in a freezer bag. To serve, thaw overnight in the fridge and warm it slightly in the oven before slicing.

Why It’s So Popular

This bread has become a go-to for many of my readers and friends because it’s truly different. It’s not your average quick bread. The sharp dill flavor, tender crumb, and golden crust make it a conversation starter at every table. Whether you serve it at brunch, bring it to a picnic, or pair it with a warm bowl of soup, it always stands out.

Dill Pickle Bread Recipe

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This Dill Pickle Bread combines the tangy, savory flavor of dill pickles with a moist, tender bread that’s easy to make and incredibly versatile. Perfect for sandwiches, snacking, or as a side, it offers a unique twist on traditional quick breads.

Author: Lura Skye
Prep Time: 15
Cook Time: 35
Total Time: 50 minutes
Yield: 14 1x

Instructions

Preheat oven to 175°C (350°F). Grease or line a 9×5-inch loaf pan.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Fold in chopped pickles, dill, and minced garlic until evenly distributed.
In a separate bowl, whisk pickle juice, egg, and vegetable oil together.
Pour wet ingredients into dry ingredients and stir gently until just combined. If desired, fold in shredded cheese.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Do not overmix the batter to keep the bread light and tender.

For extra flavor, try adding a pinch of crushed red pepper or substitute part of the flour with whole wheat.

This bread freezes well when wrapped tightly.

FAQs About Dill Pickle Bread

Q: Can I use homemade pickles instead of store-bought?
A: Absolutely! Homemade pickles work just as well and can add a unique flavor depending on your recipe. Just make sure they’re chopped finely and not too watery to keep the bread from becoming soggy.

Q: Is it necessary to use pickle juice in the recipe?
A: Yes, the pickle juice adds essential tang and moisture, making this bread truly stand out. You can’t simply replace it with water without losing that signature flavor.

Q: Can I make this bread gluten-free?
A: You can try substituting the all-purpose flour with a gluten-free flour blend. However, results may vary because gluten affects the bread’s structure. Adding a binding agent like xanthan gum can help.

Q: How should I store the bread?
A: Store the bread wrapped tightly in plastic wrap or an airtight container at room temperature for up to three days. For longer storage, freeze it for up to two months.

Q: Can I omit the cheese?
A: Yes! Cheese is optional and adds richness, but the bread is flavorful enough without it.

Q: Is this bread suitable for sandwiches?
A: Definitely. Its sturdy texture and unique flavor make it an excellent choice for all kinds of sandwiches, especially those with turkey or chicken.

Q: Can I add herbs other than dill?
A: Dill is the classic choice, but feel free to experiment with fresh parsley, chives, or thyme for a different twist.