Dill Pickle Bread Recipe
A savory quick loaf with finely chopped drained dill pickles, buttermilk, and eggs, cooled before cutting into eight slices.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon dried dill weed
Wet Ingredients
- 3 large eggs
- 1 cup buttermilk
- 1 cup dill pickles (finely chopped and well-drained) finely chopped, drained and blotted before measuring; no extra brine
- 0.25 cup melted butter (optional) optional; melted and cooled, mixed with wet ingredients
Pan preparation
- as needed pan grease
Instructions
- Prepare a greased, lined 9×5-inch pan and heat to 350°F. Drain and blot chopped pickles before measuring 1 cup.
- Blend flour, leaveners, salt, and dried dill in one bowl. Beat eggs with buttermilk in another; add pickles and optional cooled butter.
- Fold the wet bowl into the dry bowl only until incorporated. Level the batter in the loaf pan.
- Bake approximately 50–60 minutes, extending until a center skewer shows no uncooked batter; tent the top if it colors early.
- Wait 10 minutes, remove to a rack, and cool about 50 minutes more or until sliceable. Cut 8 slices after cooling.
Notes
No yeast or rise. Drain pickles before measuring; no extra jar brine. Optional butter is incorporated in the wet mixture. Sixty-minute cooling allowance includes ten minutes in the pan; extend if necessary before slicing.