Here’s a delicious Dill Pickle Bread recipe—savory, tangy, fluffy, and AMAZING with soups or sandwiches. You can choose between yeast-based (soft, sliceable) or quick bread (fast, dense, flavorful).
🥒 Dill Pickle Bread (Yeast Version – Soft & Fluffy)
Ingredients
- 1 cup warm pickle juice (110°F / 43°C)
- 2 ¼ tsp active dry yeast
- 1 tbsp sugar
- 2 ½–3 cups all-purpose flour
- ½ cup finely chopped dill pickles
- 2 tbsp fresh dill, chopped (or 2 tsp dried)
- 2 tbsp melted butter (or oil)
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp salt
Instructions
- Activate the yeast
Mix warm pickle juice + sugar + yeast. Let stand 5–10 min until foamy. - Make the dough
In a mixing bowl combine:- 2 ½ cups flour
- dill pickles
- dill
- garlic & onion powder
- salt
Pour in yeast mixture + melted butter.
Mix until a dough forms; add more flour if needed. - Knead
Knead 6–8 minutes until smooth and elastic. - First rise
Place dough in an oiled bowl, cover, and let rise 1 hour (or until doubled). - Shape
Punch down dough, shape into a loaf, place in greased loaf pan. - Second rise
Let rise 30–40 minutes. - Bake
Bake at 350°F (175°C) for 30–35 minutes.
Optional: brush hot loaf with melted butter.
🥒 Dill Pickle Quick Bread (No Yeast, 1 Bowl)
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp garlic powder
- 1 cup finely chopped dill pickles
- 2 tbsp fresh dill (or 2 tsp dried)
- 1 cup pickle juice
- 1 egg
- ¼ cup vegetable oil or melted butter
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan.
- Whisk dry ingredients together.
- In another bowl, mix pickle juice, egg, and oil.
- Combine wet + dry; fold in pickles and dill.
- Pour into pan and bake for 45–55 minutes, until a toothpick comes out clean.
- Cool 10 minutes before slicing.
Want a variation?
I can provide:
- Cheddar Dill Pickle Bread
- Ranch Pickle Bread
- Sourdough Dill Pickle Bread
- Bread machine version
Just tell me!
