Dill Pickle Bread
This easy 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!Step-by-step photos can be seen below the recipe card.
Servings: 8
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 9x5-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
Calories: 307kcal | Carbohydrates: 28g | Protein: 5g | Fat: 19g | Saturated Fat: 14g | Cholesterol: 63mg | Sodium: 555mg | Potassium: 207mg | Fiber: 1g | Sugar: 4g | Vitamin A: 335IU | Vitamin C: 1.7mg | Calcium: 81mg | Iron: 1.8mg