Pickles are one of those love it or hate it things. Brion & I are in the love category, that’s why I made this dill pickle bread, but if you’re a hate them kind of person, you may want to move along.
This savory dill pickle bread is an easy and tasty quick bread loaded with all thing’s dill – dill pickles, dill pickle juice, and fresh dill. It’s super easy to make and bakes up nice and soft with a golden crust.
It’s truly delicious on its own, but even better with a little dab of butter! Great served with a bowl of soup or in place of dinner rolls to complete a meal and even better made into grilled cheese sandwiches. This dill pickle bread is nothing short of irresistible!
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Ingredients
- 3 slices bacon, fried & crumbled
- 1 cup dill pickles, chopped
- 100 gm extra old cheddar, grated
- 2/3 cup sour cream
- 1/3 -1/2 cup vegetable oil
- 2 large eggs
- 1 Tbsp sugar
- 1 3/4 cup flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp EACH onion & garlic powder
- 3/4 tsp salt
- 1 Tbsp dill pickle juice
- 1/4 cup fresh dill, chopped
Ingredients
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Instructions
- In a skillet, fry bacon until somewhat crisp. Remove to a paper towel to drain. Crumble. Chop dill pickle's. Grate cheese.
- Preheat oven to 350 F. Line a 8 1/2 x 4 1/2-inch loaf pan with parchment paper.
- In a large bowl, whisk together sour cream, oil, eggs & sugar until smooth.
- In a small bowl, whisk together flour, baking powder, baking soda, onion & garlic powder & salt. Add to wet mixture along with pickle juice. Stir until combined.
- Fold in bacon, dill pickles, cheddar & dill. Pour into prepared loaf pan & smooth out on top.
- Bake until bread is golden & a toothpick inserted into the middle of loaf comes out clean, about 1 hour. Cool completely before slicing.
Recipe Notes
- I made salmon sandwiches with some of this bread & we really enjoyed it!