Dill Pickle Bread wasn’t a recipe I planned—it was one I stumbled into, mid-winter, craving warmth and crunch. I’d just opened a jar of pickles for tuna salad when I thought: what if this went into bread? Like most of my favorite homemade bread recipes, it started with improvising.
Now, it’s one of our top savory quick bread recipes—surprisingly simple, with bold, tangy comfort in every slice.
Table of Contents
Table of Contents
Dill Pickle Bread Recipe Guide
Ingredients Dill Pickle Bread
3 and 1/2 cups all-purpose flour
2 teaspoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 and 1/2 cups dill pickles, finely chopped and patted dry
1/2 cup dill pickle juice
2 tablespoons unsalted butter, melted
1 cup buttermilk
1 egg
1/4 cup fresh dill, chopped (optional)
Instructions
Step 1: Prep the oven and pan
Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with butter or spray. Set it aside.
Step 2: Mix dry ingredients
In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. This forms the base for one of our favorite savory quick bread recipes.
Step 3: Add the pickles
Fold in the chopped dill pickles and fresh dill (if using). Toss gently so the flavor’s evenly spread.
Step 4: Combine the wet ingredients
In another bowl, whisk the pickle juice, buttermilk, melted butter, and egg until smooth. This step adds moisture and protein-rich structure—similar to many high-protein bread recipes I love baking.
Step 5: Mix the batter
Pour the wet ingredients into the dry. Stir gently until just combined. Don’t overmix or the bread may toughen.
Step 6: Pour and bake
Transfer the batter into your prepared loaf pan. Smooth the top, then bake for 45–50 minutes. A toothpick should come out clean when it’s done.
Step 7: Cool and slice
Let it cool in the pan for 10 minutes. Then transfer to a wire rack and let it cool completely before slicing. It’s rich, moist, and ready for anything from soups to sandwiches.
This pairs beautifully with comforting bacon onion tomato pie or a bowl of cucumber ranch crack salad for contrast.
What Makes Dill Pickle Bread So Irresistible
Tangy flavor, soft crumb, and unexpected comfort
Dill Pickle Bread:
– The buttermilk and pickle juice create a moist, tender base
– Chopped pickles add crunch and brightness in every bite
– Melted butter rounds out the flavor with soft richness
– This loaf tastes like comfort with a little twist of bold
Savory without trying too hard
Dill Pickle Bread:
– It’s one of those savory quick bread recipes that doesn’t need extra cheese or meat
– The saltiness of the pickles balances the slight sweetness of the bread
– Every bite feels like a creative win, even if it started from leftovers
– It turns any soup night into a homemade bread recipe moment
– We love it served warm next to simple apple pie biscuits or with simple cheesy garlic chicken wraps when we want cozy without too much effort.
– And the best part? That little bit of fresh dill takes it from interesting to absolutely unforgettable.
Smart Swaps & Variations
Quick Ingredient Swaps
Dill Pickle Bread:
– No buttermilk? Mix milk with a little vinegar or lemon juice.
– No butter? Use oil or plant-based margarine for dairy-free baking.
– No fresh dill? Dried dill works—use 1 tablespoon instead.
– Want more bite? Use extra pickle juice and reduce buttermilk slightly.
Simple Add-Ons
Dill Pickle Bread:
– Add shredded cheddar and herbs to turn it into a tangy cheddar herb bread.
– Mix in a tablespoon of garlic powder or chopped scallions.
– Top with sesame seeds or flaky salt before baking for extra texture.
– Make mini loaves or muffins—great for freezing and quick snacks.
– Use what you’ve got—it’s one of those recipes that flexes beautifully.
– We love serving this bread with banana berry chocolate parfait sundae for brunch contrast, or with comforting bacon onion tomato pie when savory needs savory.
Serving and Storing Dill Pickle Bread
How to Serve It
Dill Pickle Bread:
– Slice thick and serve warm with soft butter or cream cheese.
– Pair with soups, chili, or even egg salad for a tangy twist.
– Try it toasted with cheddar for a grilled cheese-style snack.
– Want more zip? Add a smear of mustard or herbed mayo.
– It’s bold enough to stand alone, but pairs beautifully with simple cheesy garlic chicken wraps or your favorite cheddar herb bread combos.
How to Store It
Dill Pickle Bread:
– Let it cool fully before wrapping in foil or airtight container.
– Store at room temperature for up to 2 days, or refrigerate for 4–5.
– For longer storage, slice and freeze with parchment between slices.
– Reheat slices in a toaster or oven—still great for dairy-free baking meals or sandwiches.
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FAQs About Dill Pickle Bread
Can I use sweet pickles instead of dill pickles?
You can, but it’ll change the flavor. Dill brings the bold tang that balances the savory base. Sweet pickles will create a sweeter, softer bread—better for contrast but not the same savory kick.
What’s the best way to chop the pickles?
Finely dice them and pat them dry. You want small, even bits that mix in smoothly. Too much moisture can throw off the texture.
Can I make this bread dairy-free?
Yes! Swap the butter for oil or plant-based margarine. Use dairy-free milk mixed with lemon juice in place of buttermilk. It fits beautifully into your dairy-free baking rotation.
What if I don’t have fresh dill?
Dried dill works. Use 1 tablespoon dried in place of 1/4 cup fresh. It won’t be as bright, but you’ll still get the herbal flavor.
Can I double the recipe?
Yes. You can bake two loaves side by side, or pour into a 9×13-inch pan and reduce the bake time slightly. It also freezes well, so doubling is a great idea.
Conclusion
Dill Pickle Bread might sound like a curveball, but it’s quickly become one of our most requested loaves. It’s everything I love about homemade bread recipes: simple, a little quirky, and deeply comforting. It hits that perfect spot between tangy and warm, chewy and soft. Whether you’re baking for soup night or slicing for sandwiches, this loaf shows up strong.
We started with a jar of pickles. We ended with something we’ll bake again and again
Print
Dill Pickle Bread Recipe That’s Bold, Tangy & Comforting
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 1 loaf 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A savory quick bread recipe packed with chopped dill pickles, pickle juice, and fresh dill. Tangy, soft, and full of bold flavor—perfect warm or toasted.
Ingredients
3 and 1/2 cups all-purpose flour
2 teaspoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 and 1/2 cups dill pickles, finely chopped and patted dry
1/2 cup dill pickle juice
2 tablespoons unsalted butter, melted
1 cup buttermilk
1 egg
1/4 cup fresh dill, chopped (optional)
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk flour, sugar, baking soda, baking powder, and salt.
3. Stir in chopped pickles and fresh dill until well distributed.
4. In another bowl, whisk pickle juice, melted butter, buttermilk, and egg.
5. Pour wet ingredients over dry. Stir gently just until moistened.
6. Transfer batter to prepared loaf pan and smooth the top.
7. Bake 45–50 minutes, until a toothpick comes out clean.
8. Cool in pan 10 minutes, then transfer to wire rack to cool fully.
Notes
Pat pickles dry to avoid soggy texture.
Use dried dill if fresh isn’t available—1 tablespoon is enough.
This bread slices best once fully cooled.
Nutrition
- Serving Size: 1 slice
- Calories: 198
- Sugar: 2g
- Sodium: 382mg
- Fat: 6.5g
- Saturated Fat: 3.2g
- Unsaturated Fat: 2.9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4.5g
- Cholesterol: 27mg
Keywords: dill pickle bread, savory quick bread recipes, homemade bread recipes, fresh dill, cheddar herb bread
