Dill Pickle Bread
A delightfully tangy and flavorful bread made with chopped dill pickles, perfect for any meal or as a snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
Wet Ingredients
- 3/4 cup pickle juice Drained from pickles
- 1/4 cup sugar
- 1/3 cup vegetable oil
Add-Ins
- 1 cup chopped dill pickles Drained
- optional fresh dill For garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan lightly.
- In a large bowl, combine the flour, baking powder, salt, and garlic powder. Whisk until well combined.
- Stir in the chopped dill pickles, ensuring they are evenly distributed throughout the dry ingredients.
- In a separate bowl, mix together the pickle juice, sugar, and vegetable oil until the sugar is fully dissolved.
- Pour the wet mixture into the dry mixture and stir gently until just combined, being careful not to overmix.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for approximately 40-50 minutes, or until a toothpick inserted in the middle comes out clean.
Cooling and Serving
- Once done, let your bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Serve warm or at room temperature and enjoy!
Notes
Store leftovers in an airtight container for up to three days at room temperature or a week in the refrigerator. Freeze individual slices for a longer shelf life.