Description
This Dill Pickle Bread is a savory, cheesy quick bread bursting with the tangy flavor of dill pickles and the fresh aroma of dried dill. Perfect as a unique side for sandwiches, soups, or enjoyed on its own, this moist loaf combines sharp cheddar cheese with aromatic spices for a delightful snack or appetizer.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1¼ teaspoons dried dill (divided)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup milk
- 1 large egg
- 5 tablespoons unsalted butter, melted (divided)
Additional Ingredients
- 2 cups shredded cheddar cheese
- ⅔ cup roughly chopped dill pickles
Instructions
- Prepare: Preheat your oven to 350°F (175°C) and spray a 9 x 5-inch loaf pan with nonstick cooking spray to prevent sticking.
- Whisk Dry Ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon sugar, 1 tablespoon baking powder, 1¼ teaspoons dried dill (reserve ¼ teaspoon for later), ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix 1 cup milk, 1 large egg, and 4 tablespoons melted unsalted butter until well blended.
- Mix Batter: Pour the wet mixture into the dry ingredients and stir gently just until combined—do not overmix to keep the bread tender.
- Fold in Cheese and Pickles: Carefully fold 2 cups shredded cheddar cheese and ⅔ cup chopped dill pickles into the batter to distribute evenly.
- Transfer to Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake: Place the loaf pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. For a darker, crispier top, switch the oven to broil on HIGH and broil for 1 to 2 minutes, watching closely to avoid burning.
- Prepare Dill Butter: While the bread is baking, combine the remaining ¼ teaspoon dried dill with the remaining 1 tablespoon melted unsalted butter in a small bowl.
- Brush and Rest: As soon as the bread is out of the oven, brush the dill butter mixture evenly over the top. Let the bread rest in the pan for about 10 minutes before removing and slicing for serving.
Notes
- Make sure not to overmix the batter to avoid a dense bread.
- Use sharp cheddar for more pronounced flavor.
- The bread can be served warm or at room temperature.
- Store leftovers wrapped in foil or airtight containers for up to 3 days.
- Adding a bit more dill pickles can increase tanginess if preferred.