Description
A delightful twist on traditional bread, combining the tangy flavor of dill pickles with a soft, fluffy texture.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup dill pickles, chopped (about 4–5 medium pickles)
- 1 tablespoon dill weed, dried
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 large eggs
- 1 cup buttermilk (240 ml)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, sugar, dill weed, and chopped dill pickles.
- In a separate bowl, beat the eggs and then add the buttermilk. Mix until well combined.
- Pour the wet mixture into the dry ingredients and gently fold together until just combined.
- Transfer the batter into the prepared loaf pan, smoothing the top.
- Bake for 50-60 minutes, or until the top is golden brown and a toothpick comes out clean.
- Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Store in an airtight container at room temperature for up to three days.
- For longer storage, wrap tightly in plastic wrap and refrigerate.
- To reheat, pop slices in the toaster or microwave.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Dill Pickle Bread, Bread Recipe, Pickle Lovers, Unique Side Dish