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Dill Pickle Cheese Bread Recipe

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3.9 from 12 reviews

This Dill Pickle Bread is a savory, tangy loaf packed with shredded cheddar cheese and chopped dill pickles, infused with garlic, onion, and dried dill for a flavorful twist. Perfect as a snack or alongside soups and salads, it’s quick to prepare and baked to a golden perfection with a buttery herb glaze on top.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • 1 ¼ teaspoons dried dill (divided)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup milk
  • 1 large egg
  • 5 tablespoons melted unsalted butter (divided)

Additional Ingredients

  • 2 cups shredded cheddar cheese
  • ⅔ cup roughly chopped dill pickles

Instructions

  1. Prepare: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and spray a 9 x 5-inch loaf baking pan with nonstick cooking spray to prevent sticking.
  2. Whisk dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, 1 ¼ teaspoons dried dill (reserve ¼ teaspoon for later), garlic powder, onion powder, and salt until evenly combined.
  3. Combine wet ingredients: In a separate bowl, mix the milk, egg, and 4 tablespoons of melted unsalted butter until smooth.
  4. Mix batter: Pour the wet mixture into the bowl with dry ingredients and stir gently until just combined; avoid overmixing to keep the bread tender.
  5. Fold in cheese and pickles: Gently fold in the shredded cheddar cheese and chopped dill pickles, distributing them evenly throughout the batter.
  6. Pour and bake: Pour the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  7. Optional broil: For a darker, crispier top, switch the oven to broil on HIGH and broil the bread for 1 to 2 minutes. Watch carefully to prevent burning.
  8. Prepare dill butter glaze: While the bread is baking, stir the remaining ¼ teaspoon of dried dill into the remaining tablespoon of melted butter.
  9. Brush and rest: As soon as the bread comes out of the oven, brush the dill butter glaze generously over the top. Let the bread rest in the pan for about 10 minutes to set before removing and slicing.

Notes

  • Be careful not to overmix the batter to ensure the bread remains tender and fluffy.
  • Feel free to adjust the amount of pickles and cheese based on your taste preference.
  • You can substitute dill pickle relish if you prefer a finer texture instead of chopped pickles.
  • Store leftovers wrapped tightly at room temperature for up to 2 days or refrigerate for up to 5 days.
  • This bread freezes well; thaw overnight in the refrigerator before serving.

Find it online: https://cookedbysarah.com/dill-pickle-cheese-bread-recipe/