Dill pickle quick bread

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

Since my herb garden is doing amazing this year, I've been trying to use them in more recipes and quick breads are something I make a lot. My dill has been doing well, but it got a bit battered in some high winds recently, so a bunch of tall stems broke and needed to be used up right away. I've seen a lot of dill pickle breads out there and most have less pickle and contain cheese, but I opted for more pickles and some garlic in my version. 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.

Yield: 8-10 slices

Dill Pickle Quick Bread

A simple quick bread full of dill flavor.

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 chopped dill pickles
• 2 tablespoons (firmly packed) finely chopped dill

instructions:

How to cook Dill Pickle Quick Bread

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 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.

Created using The Recipes Generator

I hope you give this quick bread a try!