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 9x13-inch pan and reduce the bake time slightly. It also freezes well, so doubling is a great idea.

Dill Pickle Bread Recipe: Bold Flavor in 1 Easy Bake

Name: Dill Pickle Bread
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 1 loaf
Cuisine: American
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)

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

Scale

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