Description
A tangy, savory bread loaded with dill pickles, fresh dill, and just a hint of sweetness—perfect for any pickle lover!
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 350°F (175°C) and line a 9×5 loaf pan with parchment paper.
- Whisk together sour cream, vegetable oil, eggs, and dill pickle juice. Fold in diced dill pickles.
- Stir in flour, onion soup mix, sugar, baking powder, baking soda, and fresh dill until combined.
- Add batter to the loaf pan and bake for 40 minutes, or until a toothpick comes out clean.
- Let cool for 5-10 minutes, remove from the pan, slice, and serve.
Notes
- Prep time: 10 minutes
- Cook time: 40 minutes
- Total time: 50 minutes
- Servings: 8