Description
This savory dill pickle bread is moist, tangy, and packed with herby flavor. Perfect as a snack, side dish, or companion to soups and sandwiches.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon dried dill weed
- 3 large eggs
- 1 cup buttermilk
- 1 cup finely chopped dill pickles, well-drained
- Optional: 1/4 cup melted butter
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and dried dill weed until evenly combined.
- In a separate bowl, beat the eggs and stir in the buttermilk. Fold in the chopped dill pickles.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top. If using melted butter, drizzle or fold it into the batter before baking.
- Bake for about 50 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean.
- Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Drain the pickles well to prevent excess moisture in the bread.
- Fresh dill can be substituted for dried dill weed if desired.
- This bread pairs well with soups, chili, or deli sandwiches.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg
