Dill Pickle Bread
Ingredients:
2 teaspoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 ½ cups dill pickles, finely chopped and patted dry
½ cup dill pickle juice
2 tablespoons unsalted butter, melted
1 cup buttermilk
1 egg
¼ cup fresh dill, chopped (optional)
Directions:
Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
In a separate bowl, whisk together the pickle juice, melted butter, buttermilk, and egg until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
Fold in the chopped pickles and fresh dill (if using).
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Slice and enjoy on its own or with butter and cream cheese!
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes
Kcal: 210 kcal | Servings: 10 slices
Tips:
Pat the pickles dry to avoid excess moisture in the bread.
Serve toasted with cream cheese or alongside soups for a tangy kick.
