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 recently had this dill pickle bread with barbeque pork chops and a side of summer squash. The pickles really pair nicely with barbecue sauce. We ate it as a side dish to this meal. It would be terrific with barbecue chicken as well.
I bet this dill pickle quick bread would be delicious with tuna on top for a lunch. Since the bread is crumbly, it would be difficult to make a sandwich with, but an open-faced tuna sandwich would work. Or, how about scrambled eggs on top? A fried or poached egg on top for breakfast?
Of course, any sort of quick bread like this is always welcomed as a side dish to a big pot of soup or a big pot of chili. Perfect for a chilly evening. You can't go wrong really.
It's definitely a crumbly bread, so make sure your pickles are chopped small to help hold it together. I've had people report success with using well-drained dill pickle relish rather than chopping the pickles up themselves. I have not tried this yet, but it's worth noting.
You can use fresh or dried dill weed in this bread. I use fresh when we have it in season, and dried the rest of the year. When swapping fresh and dried herbs, you do need to adjust the amount as noted in the recipe below.
Make this dill pickle bread for all the dill pickle fans in our life! It's sure to be a big hit. Also try this Garlic Dill Pickle Pizza and this Dill Pickle Potato Salad for more dill pickle recipes.
Dill Pickle Quick Bread
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:
- Preheat the oven to 350 degrees. Lightly grease a 8"x4" loaf pan.
- In a medium bowl, whisk together the flour through garlic powder.
- In a large bowl, whisk together the oil through sour cream. Stir the dry ingredients into the wet until just combined.
- Fold in the pickles and dill weed until just combined. Spread the batter evenly into the loaf pan.
- Bake for 40-45 minutes, until golden and an inserted toothpick comes out clean.
- Let cool for about 10 minutes. Remove from the pan to a cooling rack and cool completely before slicing and serving.
I hope you give this dill pickle quick bread a try! Let me know in the comments below.
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This recipe was originally posted in 2019 and the post has been updated in 2024 to improve reader experience.
Check out these other quick bread recipes:
Sharp Cheddar & Chive Quick Bread
Cheddar & Thyme Yellow Squash Biscuits
Glazed Cinnamon Maple Syrup Bread
I like the idea of using pickles in the quick bread. Perfect for a picnic or just a simple lunch with some grilled chicken. Now my mouth is watering...
ReplyDeleteWhat a fun idea! I've made lots of quick bread, but never using dill pickles. Really like the idea -- thanks.
ReplyDeleteOMG! Have you been ease dropping? Due to a "mistake", I have 5 jars of dill pickles in the pantry and have been trying to come up with creative ways to use them. Never thought of quick bread. This looks so good and is exactly what I was looking for. Thanks Amy!
ReplyDeleteI always prefer savory over sweet and this bread is right up my street. Love everything about this quick bread. So tasty! ♥️
ReplyDeleteWhat a fun quick bread! I tend to make sweeter quick breads but this will be so fun with a pot of soup this fall!
ReplyDeleteAt the end of the ingredient list I'm assuming you are referring to dill weed??
ReplyDeleteYes!
DeleteOh Goody! Found something fun to make this rainy weekend. ty, I'll post a pic.
ReplyDeleteCan I make this with Greek yogurt instead of sour cream?
ReplyDeleteI would think it should work just fine. I use them pretty interchangeably in baking. Thanks!
DeleteI did make with yogurt and turned out very nicely.
ReplyDeleteWell, this sounds like a perfect way to use some of the spicy garlic dills I make every year.
ReplyDeleteThe recipe calls for eggs, baking powder and sugar, but there’s no mention of them in the instructions?
ReplyDeleteHi. Steps 2 and 3 include these. Step 2 includes mixing all the dry ingredients (flour through garlic powder on the list) and step 3 includes all the wet ingredients (oil through sour cream).
DeleteCan you substitute sweet bread and butter pickles for the dill pickles?
ReplyDeleteI don't see why now if you prefer them to dill. Obviously you'd want to leave out the dill weed then and it would have a totally different flavor, but should work. Let me know if you try it.
DeleteI made this a few days ago and I tell you I ate a half a loaf while still warm. Gave the other half to a friend and they gobbled it up. I used fresh dill. Making another tomorrow. Going to add more dill. Soooooo delicious. This is going in my book of recipes I’m making for my daughter.
ReplyDelete