Dill pickle quick bread

An easy and tasty quick bread studded with chopped dill pickles and fresh dill is perfect for the pickle lovers in your life. Grab a jar of pickles and get baking!

Pickles are a big deal in our family. We always have multiple jars of them hanging out in the fridge. We eat them quite frequently and I can't have a burger or a sandwich (especially tuna) without a dill pickle or two on the side or on top. 

My kids seem to have inherited my pickle love and even like pickled garlic, pickled zucchini, and pickled radishes, among other things! I'm always pickling things during the harvest season.

Our herbs have been doing very well, so I've been cooking and creating a lot of recipes with fresh herbs lately. I've seen several other dill pickle breads out there and most have less pickle and contain cheese, but I opted for more pickles and the addition of garlic in my version. Also, I omitted the cheese.

We had this dill pickle bread with barbeque pork chops and a side of summer squash. The pickle flavor went very well with the barbeque sauce. We ate it on the side, but I bet it would be delicious with tuna on top for a lunch as well or with scramble eggs for breakfast. 

It's definitely a crumbly bread, so make sure your pickles are chopped small to help hold it together. Make this dill pickle bread for all the dill pickle fans in our life!

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Yield: 8-10 slices

Author: Amy Bartlett (Savory Moments)

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Dill Pickle Quick Bread

An easy and tasty quick bread studded with chopped dill pickles and fresh dill is perfect for the pickle lovers in your life.

Ingredients:

• 1-3/4 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 cup olive (or vegetable) oil, plus more for greasing
• 2 large eggs
• 1 tablespoon dill pickle juice
• 1 tablespoon sugar
• 1/2 cup sour cream
• 1 cup finely chopped dill pickles
• 2 tablespoons (firmly packed) finely chopped fresh dill weed (or 1 tablespoon dried)
  

Instructions:

1. Preheat the oven to 350 degrees. Lightly grease a 8"x4" loaf pan.
2. In a medium bowl, whisk together the flour through garlic powder.
3. In a large bowl, whisk together the oil through sour cream. Stir the dry ingredients into the wet until just combined.
4. Fold in the pickles and dill weed until just combined. Spread the batter evenly into the loaf pan.
5. Bake for 40-45 minutes, until golden and an inserted toothpick comes out clean.
6. Let cool for about 10 minutes. Remove from the pan to a cooling rack and cool completely before slicing and serving.

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I hope you give this quick bread a try! Let me know in the comments below. 

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