Dill Pickle Bread
Updated
Updated
This savory Dill Pickle Bread recipe is a simple oven-baked quick bread. I love that it’s perfectly delicious on its own, with a slab of butter, or dipped in a bowl of soup!
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Dill Pickle Bread Recipe
We are a pickle-loving family and can’t get enough of anything pickled. From simple bread and butter pickles to fancy pickled red onions, to pickled beets, to even pickled eggs. And of course, good ol’ fashioned dill pickles. Add this Dill Pickle Bread to my list of ever-growing quick bread recipes that we can’t get enough of.
This dill bread is an easy and tasty quick bread loaded with all things dill—dill pickles, dill pickle juice, and fresh dill. It’s super easy to make and bakes up nice and soft with a golden crust.
It’s truly delicious on its own, but even better with a little slab of butter! Great served with a bowl of soup in the colder months or in place of dinner rolls to complete a meal. So good!
Dill Pickle Bread
Ingredients
- ¾ cup sour cream
- ½ cup vegetable oil
- 2 large eggs
- 2 tbsp dill pickle juice
- 1/3 cup finely diced dill pickles
- 1¾ cups all-purpose flour, spooned and leveled
- 1 packet onion soup mix
- 2 tbsp granulated sugar
- 1½ tsp baking powder
- ¼ tsp baking soda
- ¼ cup chopped fresh dill
Instructions
- Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper, leaving a slight overhang on two sides.
- In a large bowl, whisk together the sour cream, vegetable oil, eggs, and dill pickle juice. Fold in the diced dill pickles.
- Stir in the flour, onion soup mix, sugar, baking powder, baking soda, and fresh dill, until incorporated. Do not over mix.
- Add the batter evenly to the prepared pan. Bake for 40 minutes or until a toothpick in the center comes out clean.
- Let cool for 5-10 minutes, then lifting by the parchment paper, remove from pan. Slice and serve on its own, or with a slab of butter!
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Dill Pickle Bread Step by Step
Get the oven going and prepare a loaf pan: Preheat the oven to 350°F and line a 9×5-inch loaf pan with parchment paper, leaving a slight overhang on two sides.
Combine wet ingredients: Whisk together ¾ cup sour cream, ½ cup vegetable oil, 2 large eggs, and 2 tbsp dill pickle juice. Fold in 1/3 cup diced dill pickles.
Add dry ingredients: Then stir in 1¾ cups flour, onion soup mix, 2 tbsp sugar, 1½ tsp baking powder, ¼ tsp baking soda, and ¼ cup chopped fresh dill until incorporated. Do not over mix.
Fill the loaf pan: Pour the batter evenly into the prepared pan. Bake at 350°F for 40 minutes or until a toothpick in the center comes out clean.
Cool, slice, and serve: Let cool for 5-10 minutes, then remove from the pan. Slice and serve on its own, or with a slab of butter!
How to Store
This bread is best served fresh (like most bread!), but can be stored. Wrap in foil and then transfer to a resealable plastic bag. Will keep on the countertop for up to 2 days, in the refrigerator for up to 7 days, or in the freezer for up to 2 months. Thaw in the fridge overnight and bring to room temperature, if preferred, before serving. You can also heat individual slices in the microwave or the toaster for a few seconds.
What to Serve With Dill Pickle Bread
Though this dill pickle bread tastes great with just a smear of butter or this 2-ingredient olive spread, it’s also great for dipping into BLT dip, and it complements the flavors of spinach dip well.
DELICIOUS. This has become my favorite bread!
Loved this. I had to tweak it a bit because I didn’t have a few things on hand. I omitted the oil and made my own onion soup mix with better than boullion, used fat free hellmans mayo, and dried dill instead of fresh. It was so good.
Made this yesterday and it’s already ALL GONE! Guess I need to make another loaf. Entire family loved it – thank you!
This dill pickle onion bread sounds amazing! If you don’t have fresh dill, how much dried dill would you use?
Hi Leaan! 1 tablespoon fresh dill = 1 teaspoon dried dill, so 1/4 cup of fresh would be 1 tablespoon dried. Keep in mind, fresh dill delivers the best results for this bread. Enjoy!
Could you use dill pickle relish to save time?
Made it today. Awesome.
Made this, but added a few slices of crispy chopped up bacon. So good!
Can you make this without the sour cream and what would you substitute for the sour cream?
You could try and substitute it with Greek yogurt. It will change the flavor profile a little, but should still be good!
I might put avocado in just because I have it.
I subbed in some pickled jalapenos for the dill pickled. It was awesome!
Love that idea!
I have yet to try making bread with pickles or pickle juice in it.. This would definitely be a first for me! Its actually been a long while since I’ve made savory bread at all! I think this should be my reintroduction to savory breads for sure. This recipe looks great, and I hope it turns out as beautiful as it has in your pictures once I try it at home! Thank you for sharing!
My entire family LOVED this bread!
I LOVE pickles and bread but I’m allergic to eggs. Any way to make this without them?
The bread needs the eggs for structure and moisture or it won’t turn out properly, sorry!
What!? This is brilliant!! I love salty/savory breads. This sounds perfect!
Made this yesterday with some soup. The entire family loved it! It’s a great stand alone bread…no butter needed, in my opinion, but best served warm.
I made this over the weekend. The review from my samplers was that they think it tasted like hush puppies. Weird? Lol. But that’s a good thing. I’ve since made it a few more times. Once without the chopped up pickles, but with 2T extra pickle juice. Turns out great every time.
This combination of ingredients was so delicious and unexpected!
This bread was so delicious!!
I made this for my sister who loves dill pickles – it was a huge hit! Thanks so much for sharing!
Isn’t everything in life better with a little slab of butter? ;)
I am thinking that a quick bread would also be delicious if done with bread and butter pickles. Have you ever tried that?
This looks amazing! Adding it to my Easter breakfast menu (yes, the breakfast lol). Do you find it better the next day after you bake it like a banana bread would be? Or fresh out of the oven? Just trying to plan my cooking timeline lol
Hi Denise! I prefer this bread the same day, fresh out of the oven.
What kind of soup would go good with this bread?