Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Dill Pickle Bread
Tangy dill pickle bread, tender inside, golden and cheesy on top
Servings 6 servings
Calories 205kcal
Equipment
- 9x5-inch loaf pan
Ingredients
- ½ cup sour cream if using gluten-free flour, add 1 extra tablespoon of sour cream.
- ½ cup vegetable oil
- 2 large eggs
- 1 tablespoon granulated sugar
- 1 ¾ cups all-purpose flour can use gluten-free flour as well
- 1 ¼ tsps baking powder
- ¾ teaspoon salt
- 1 tablespoon pickle juice from the jar
- 1 cup diced dill pickles
- 1 cup shredded sharp cheddar cheese divided
- 1 tablespoon dried dill
Instructions
- Preheat to 350°F. Line a 9x5-inch loaf pan with parchment or lightly grease so the loaf releases cleanly.
- In a large bowl, whisk sour cream, oil, eggs, and sugar until smooth and creamy.
- Add flour, baking powder, salt, and pickle juice. Stir until just combined. A few small streaks are fine.
- Gently fold in diced dill pickles, ½ cup cheddar, and dried dill so the mix stays airy.
- Scrape batter into the pan and smooth the top. Bake 35–40 minutes, until golden and a toothpick in the center comes out clean.
- Remove from the oven, sprinkle the remaining ½ cup cheddar over the top, and switch the oven to broil. Return the loaf for 3–5 minutes, watching closely, until the cheese melts and browns lightly.
- Let the bread cool completely in the pan so slices hold together neatly. Slice and serve.
Nutrition
Calories: 205kcal | Carbohydrates: 32g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 447mg | Potassium: 103mg | Fiber: 1g | Sugar: 3g | Vitamin A: 239IU | Vitamin C: 0.4mg | Calcium: 92mg | Iron: 2mg