Dill Pickle Quick Bread
Dill pickle quick bread is tangy, briny, buttery, and the perfect snack for a chilly Autumn afternoon. I was, admittedly, skeptical at the thought of putting dill pickles in bread. My kitchen smelled so good while it was baking that I could barely wait for it to come out of the oven so I could dig in. I am now a huge fan!
Why Dill Pickle Quick Bread?
Someone shared shared a Taste of Home article on my Facebook feed this week that immediately got my attention. The photo showed a cheese covered bread loaf, so who wouldn’t take a peek? Titled “I tried Dill Pickle Bread- and Here’s What I Thought“, the article moves through the recipe and the author’s reaction… and her changes to the recipe she found on Taste of Home.
I have an overabundance of fresh dill right now, and I keep multiple jars of dill pickles – my daughter loves them. So, “why not?”, I thought.
Changes I Made to the Recipe
I did change the recipe a bit to adjust for taste and, well, my inability to bake anything. I am not a baker. I am perfectly comfortable admitting that as well as all the baking failures I’ve had over the years. Baking requires a level of exactness that I have never mastered in the kitchen. That always gets me in trouble! Okay, I CAN bake… I just find it a bit more tedious than putting together a meal and find myself rushing when I should be more patient.
Okay, enough about my weaknesses.
I added a bit more flour, pickle juice, and sugar. The later two to give the bread more of a sweet and sour flavor that I love. I also added baking soda because of the acidic sour cream, pickle juice, and pickles. I didn’t think the baking powder alone would do the bread justice.
Want to learn more about baking soda and baking powder? Sally’s Baking Addiction has a great post that explains why each is necessary. It’s my go-to when I can’t remember!
I used Cabot Mac & Cheese shredded cheese in this recipe. I love the flavor the combination of sharp white cheddar and Alpine cheddar cheeses has. It’s a bit punchier than just sharp cheddar cheese. I also prefer white cheddar over its dyed orange counterparts.
Where I Messed Up
This is the part where you do as I say and not as I do! I overmixed the batter. Sigh. The world didn’t end, but my bread was denser than I think it should have been.
It was still delicious and I’m still eating it like mad.
Overmixing = bad. But still delicious.
Standard Loaf Pans
A “standard” load pan in the USA is roughly 9-inches x 5 inches. I’m a fan of glass baking dishes for quick breads. I always think the metal ones make the crust too dark. My go-to loaf pan is a vintage 1950s Pyrex model that I nabbed from my grandma’s house once upon a time.
I also have the newer glass baking dishes and love those, too. Click below to see it on Amazon.
Dill Pickle Quick Bread
12
Slices0
minutes1
hourThis dill pickle quick bread is tangy, slightly sweet and full of flavor.
Ingredients
2 eggs
2 tablespoons sugar
1/3 cup olive oil
½ cup sour cream
2 tablespoons pickle juice
2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
3/4 cup diced dill pickles
1 cup shredded sharp cheddar cheese
¼ cup chopped fresh dill fronds
Directions
- Preheat your oven to 350°F. In a large mixing bowl, cream the eggs, sugar, and olive oil. Add the sour cream and pickle juice and whisk until just combined. Set the wet ingredients aside.
- In a separate mixing bowl, combine the flour, baking powder, baking soda, and salt.
- Carefully add the dry ingredients to the wet and stir until they come together. Add the dill pickles, cheese, and fresh dill to the batter and gently stir them into the batter until evenly distributed.
- Pour the batter into a prepared standard loaf pan. Use a spatula to level the batter so there are no “hills” or “dips”. Bake for 45-60 minutes. The bread is done when the edges have risen and the top has cracked.
Notes
- A good rule of thumb for doneness it to test with a thermometer. Quick bread is done when the internal (center) temperature is between 205°F and 210°F. Bread with a temperature below 200°F needs a few more minutes to bake.
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