This Dill Pickle Bread Recipe is a savory quick bread packed with tangy dill pickle flavor, fresh herbs, cheddar cheese, garlic, and just enough pickle juice to give every slice a bright, irresistible taste.
The loaf bakes with a golden crust while staying soft and moist inside, with small pieces of pickle and fresh dill scattered throughout.
Because it uses baking powder instead of yeast, there is no kneading, rising, or complicated bread-making technique required.
Serve it warm with butter, alongside soup, as part of a snack board, or use thick slices for sandwiches.
Why You Will Love This Recipe
- It is perfect for anyone who loves dill pickles.
- No yeast or rising time is required.
- Pickle juice adds both flavor and moisture.
- Cheddar adds rich savory flavor.
- Fresh dill makes the loaf taste especially bright.
- It works as a snack, side dish, or sandwich bread.
- The recipe comes together in one mixing bowl.
- Leftovers toast beautifully.
Ingredients
For the Dill Pickle Bread:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon freshly ground black pepper
- 1 cup shredded sharp cheddar cheese
- ¾ cup finely chopped dill pickles, well drained
- 2 tablespoons chopped fresh dill
- 2 large eggs
- ½ cup dill pickle juice
- ½ cup sour cream or plain Greek yogurt
- ¼ cup melted unsalted butter
- 2 tablespoons olive oil
Optional Topping:
- ¼ cup shredded cheddar
- 1 tablespoon chopped fresh dill
- Several very thin dill pickle slices
- Flaky salt, optional
🍳 Step-by-Step Masterclass Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Grease a 9 × 5-inch loaf pan and line it with parchment paper, leaving some overhang on the sides.
Step 2: Drain the Pickles
Finely chop the dill pickles.
Place them on several layers of paper towel and gently press out excess moisture.
Masterclass Tip: Removing excess pickle liquid is important. Too much moisture can make the center of the bread gummy.
Step 3: Combine the Dry Ingredients
In a large bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
- Garlic powder
- Onion powder
- Black pepper
Mix until evenly combined.
Step 4: Add the Cheddar and Dill
Add the shredded cheddar and chopped fresh dill to the flour mixture.
Toss gently.
Coating the cheese in flour helps distribute it evenly through the loaf.
Step 5: Add the Pickles
Fold in the drained chopped pickles.
Make sure the pieces are evenly distributed rather than clumped together.
Step 6: Mix the Wet Ingredients
In a separate bowl, whisk together the eggs, pickle juice, sour cream, melted butter, and olive oil.
Whisk until smooth.
Step 7: Combine Wet and Dry
Pour the wet mixture into the dry ingredients.
Use a spatula to fold everything together.
Mix only until no large pockets of dry flour remain.
Masterclass Tip: Do not overmix. Quick breads become dense and tough when the batter is stirred excessively.
Step 8: Transfer to the Loaf Pan
Spoon the thick batter into the prepared loaf pan.
Spread the top evenly with a spatula.
Step 9: Add the Topping
Sprinkle extra cheddar and fresh dill over the top.
If desired, arrange a few very thin pickle slices decoratively across the surface.
Do not overload the top with wet pickle slices.
Step 10: Bake
Bake for approximately 45–55 minutes.
The bread should be golden brown and a toothpick inserted near the center should come out clean or with only a few moist crumbs.
Step 11: Check the Top
If the cheese or crust becomes too dark before the center is done, loosely cover the loaf with foil during the final 10–15 minutes.
Step 12: Cool in the Pan
Let the bread cool in the pan for about 10–15 minutes.
Then use the parchment to carefully lift it onto a wire rack.
Step 13: Let It Set
Allow the loaf to cool for at least 20–30 minutes before slicing.
Masterclass Tip: Cutting quick bread immediately from the oven can compress the crumb and make the center appear underbaked.
Step 14: Slice and Serve
Cut into thick slices.
Serve slightly warm with butter, cream cheese, soup, or alongside a savory snack board.
The finished bread should have a golden crust, soft moist interior, tangy dill pickle flavor, fresh herb notes, and pockets of savory melted cheddar.
🔒 Storage & Reheating Tips
Room temperature: Store tightly wrapped for up to 1 day.
Refrigerator: Store in an airtight container for up to 4 days.
Oven reheating: Warm slices at 325°F (165°C) for 5–8 minutes.
Toaster: Thick slices can be lightly toasted for crisp edges.
Microwave: Warm individual slices for approximately 10–15 seconds.
Freezer: Wrap individual slices tightly and freeze for up to 2 months. Thaw at room temperature or overnight in the refrigerator.
Make ahead: Bake the loaf one day before serving. Once completely cooled, wrap it tightly and refrigerate.
Best leftover idea: Toast slices and serve them with eggs, soup, sandwiches, or a creamy dip.
