Dill Pickle Bread
Cheesy dill pickle bread is soft, buttery, and packed with pickle flavor, cheddar cheese, and a savory dill butter topping.
Servings: 6 servings
Equipment
- 1 9 x 5-inch bread pan preferably metal
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1 ¼ teaspoons dried dill
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- 1 cup milk
- 1 large egg
- 5 tablespoons melted unsalted butter divided
- 2 cups shredded cheddar cheese
- ⅔ cup roughly chopped dill pickles
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 5-inch loaf baking pan with nonstick cooking spray.
- Whisk together 2 cups all-purpose flour, 1 tablespoon granulated sugar, 1 tablespoon baking powder, 1 ½ teaspoons of the 1 ¼ teaspoons dried dill, ½ teaspoon garlic powder½ teaspoon onion powder, and ½ teaspoon salt in a large bowl.
- Combine 1 cup milk, 1 large egg, and 4 tablespoons of the 5 tablespoons melted unsalted butter, then stir the milk mixture into the flour mixture just until combined.
- Fold in 2 cups shredded cheddar cheese and ⅔ cup roughly chopped dill pickles, then pour the batter into the prepared baking pan.
- Bake for 35-40 minutes, until baked through and a toothpick comes out clean from the center of the loaf. If you'd like the top a little darker, turn the oven to broil on HIGH for 1-2 minutes.
- Just before the loaf comes out of the oven, stir the remaining ¼ teaspoon of dill with the remaining tablespoon of melted unsalted butter.
- Brush the butter over the top of the bread as soon as it comes out of the oven. Let the bread rest for about 10 minutes before removing from the pan and slicing.
Notes
Leftover Instructions
- Fridge: Store in an airtight container for up to 7 days. Reheat for 15–30 seconds if desired.
- Room Temperature: Store in an airtight container for up to 4 days.
- Freezer: Wrap the cooled loaf tightly and freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition
Calories: 438kcal | Carbohydrates: 38g | Protein: 16g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 99mg | Sodium: 811mg | Potassium: 180mg | Fiber: 1g | Sugar: 4g | Vitamin A: 824IU | Vitamin C: 1mg | Calcium: 462mg | Iron: 3mg
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