This savory Dill Pickle Bread recipe is a simple oven baked quick bread, perfectly delicious on its own, with a slab of butter, or dipped in a bowl of soup!
Love dill pickles like we do? Don’t miss our super popular Dill Pickle Dip and Dill Pickle Sloppy Joe Grilled Cheese sandwiches!
Weekends always make me want to bake – usually something sweet – but I opted for something savory and sort of different this time, experimenting with dill pickles. We always have dill pickles in the fridge.
We are a pickle loving family and can’t get enough of anything pickled. Pickled Red Onions, Pickled Beets, Pickled Eggs, and Bread and Butter Pickles are high on that list. 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.
Dill Pickle Bread Recipe
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 Bread Ingredients
Here is what’s included:
(Scroll below for the printable recipe card and measurements)
- sour cream
- vegetable oil
- eggs
- dill pickle juice
- dill pickles
- all-purpose flour
- onion soup mix
- granulated sugar
- baking powder
- baking soda
- fresh dill
Poper Storage
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 it individual slices in the microwave for a few seconds or in the toaster.
Dill Pickle Bread Video
Other Quick Bread Recipes
- Zucchini Bread
- Banana Bread {BEST BANANA BREAD EVER!)
- Beer Bread
- Cinnamon Roll Quick Bread
- Lemon Blueberry Bread
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Dill Pickle Bread
Ingredients
- 3/4 cup sour cream
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tablespoon dill pickle juice
- 1/3 cup diced dill pickles
- 1 3/4 cups all-purpose flour
- 1 packet onion soup mix
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 cup chopped fresh dill
Instructions
- Preheat oven to 350 degrees F. Line a 9×5 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
Other Notes
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!
Looks delicious, I’m making it today. Seems to me it would need a lot more pickle juice than just 1 tbsp!
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!
Love this idea! Dill pickles are my favorite.
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.
I’ve never seen a combination quite like this and will definitely give it a try.
Wish me luck!
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?