Dill Pickle Bread

If you’re a fan of dill pickles, you’re going to love this Dill Pickle Bread. It’s the perfect mix of savory, tangy, and just a little bit of sweet, all baked into a soft and fluffy loaf. Whether you’re serving it alongside a hearty meal or enjoying a slice with butter as a snack, this bread is sure to become a favorite in your kitchen!

---

Ingredients for This Dill Pickle Bread:

Let’s get those pickles involved! We start with sour cream and vegetable oil to make the bread rich and moist. Dill pickle juice brings in that signature tang, and finely diced dill pickles add just the right amount of texture and flavor. For a little extra savory goodness, we’ll mix in onion soup mix, fresh dill, and a touch of sweetness from granulated sugar. The baking powder and soda give the bread that perfect rise, and all-purpose flour brings it all together.

• ¾ cup sour cream
• ½ cup vegetable oil
• 2 large eggs
• 2 tablespoons dill pickle juice
• ⅓ cup finely diced dill pickles
• 1 ¾ cups all-purpose flour (spooned and leveled)
• 1 packet onion soup mix
• 2 tablespoons granulated sugar
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ cup chopped fresh dill

---

How to Make Dill Pickle Bread:

Let’s bake some pickled goodness!

1. Preheat and Prep:
Preheat your oven to 350°F (175°C) and line a 9×5 loaf pan with parchment paper, leaving a little overhang on two sides to help lift the bread out later.

2. Mix the Wet Ingredients:
In a large bowl, whisk together the sour cream, vegetable oil, eggs, and dill pickle juice. Once everything is well combined, fold in the finely diced dill pickles.

3. Add the Dry Ingredients:
Stir in the flour, onion soup mix, sugar, baking powder, baking soda, and fresh dill until everything is incorporated. Don’t overmix—it’s okay if there are a few lumps.

4. Bake:
Transfer the batter to your prepared loaf pan and spread it evenly. Pop it in the oven and bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.

5. Cool and Serve:
Let the bread cool for 5-10 minutes before lifting it out of the pan using the parchment paper. Slice it up and serve it on its own or with a slab of butter for an extra indulgent treat.

---

Proper Storage:

This Dill Pickle Bread is best served fresh, but it stores beautifully too! Wrap the bread in foil, then place it in a resealable plastic bag. It will keep on the countertop for up to 2 days, in the fridge for up to 7 days, or in the freezer for up to 2 months. To thaw, simply place it in the fridge overnight and bring it to room temperature before serving. If you’re craving a warm slice, heat it up for a few seconds in the microwave or pop it in the toaster.

Print