The Best Dill Pickle Bread Recipe

I’ve always had a thing for pickles – the tangier, the better! When I first heard about dill pickle bread, I’ll admit I was skeptical. But after trying it, I couldn’t believe I’d waited so long to give it a shot. There’s something about that familiar dill pickle flavor baked right into a soft, warm loaf that just makes sense.

This bread has become my go-to when I want to surprise guests with something different. It’s perfect alongside soups and stews, and trust me – it makes the most amazing grilled cheese sandwiches you’ll ever try. The best part? You probably have most of the ingredients in your kitchen right now, including that jar of pickles hiding in the back of your fridge.

If you’re a pickle lover like me, or just someone who enjoys trying new things in the kitchen, this recipe is right up your alley. It’s straightforward, fun to make, and always gets people talking at the dinner table.

What Kind of Dill Pickles Should I Use?

For this savory bread, you’ll want to use good quality dill pickles – the kind you’d enjoy eating straight from the jar. Kosher dill pickles are your best bet here, as they have a clean, crisp flavor without being too sweet or too vinegary. If your pickles are too soft or mushy, they’ll add excess moisture to the bread, so look for ones that are still nice and crunchy. When chopping them up, try to get them fairly fine and uniform in size, and don’t forget to pat them dry with a paper towel to remove any excess brine. While you could use bread and butter pickles in a pinch, they’ll add unwanted sweetness that might throw off the balance of flavors in this recipe.

Options for Substitutions

This unique bread recipe can handle several ingredient swaps if you need them:

• Sour cream: You can substitute plain Greek yogurt or buttermilk for the sour cream. If using buttermilk, reduce the pickle juice by 1 tablespoon to maintain the right moisture balance.
• Vegetable oil: Any neutral-flavored oil works here – canola, sunflower, or even melted coconut oil (just make sure other ingredients are at room temperature if using coconut oil).
• Fresh dill: If fresh dill isn’t available, use 2-3 teaspoons of dried dill instead. You could also try other fresh herbs like chives or parsley for a different flavor profile.
• Dry onion soup mix: No onion soup mix? Mix 2 tablespoons of dried onion flakes with 1 teaspoon garlic powder and 1/2 teaspoon salt as a substitute.
• All-purpose flour: While all-purpose flour works best here, you can use whole wheat flour for up to half the amount – just note the bread will be denser.
• Dill pickles: These are pretty important for the signature flavor, but you could try bread and butter pickles if you prefer a sweeter taste – just reduce the sugar to 1 tablespoon if you do.

Watch Out for These Mistakes While Baking

The biggest challenge when making dill pickle bread is managing moisture – too much pickle juice or wet pickles can make your bread dense and gummy, so be sure to pat your diced pickles dry with paper towels before adding them to the batter. A common mistake is overmixing the batter, which develops too much gluten and results in a tough loaf – instead, stir just until the ingredients are combined and you no longer see dry flour. When measuring your flour, avoid scooping directly with the measuring cup as this compacts the flour and leads to a heavy bread – use the spoon-and-level method for the perfect texture. For the best flavor distribution, make sure your onion soup mix doesn’t have any large clumps before adding it to the dry ingredients, and if you’re using dried dill instead of fresh, reduce the amount to 1 tablespoon since dried herbs are more concentrated.

What to Serve With Dill Pickle Bread?

This savory bread pairs perfectly with your favorite sandwich fillings – try it with tuna salad, egg salad, or thick slices of ham and cheese. The tangy pickle flavor in the bread goes really well with creamy soups like tomato bisque or potato leek soup, making it an excellent dipper. For a simple afternoon snack, spread some cream cheese or butter on a warm slice, or use it to make next-level grilled cheese sandwiches. If you’re serving it at a party, cut it into smaller pieces and serve alongside a bowl of chicken or potato salad for a fun twist on the usual dinner rolls.

Storage Instructions

Keep Fresh: This savory dill pickle bread stays good at room temperature for about 2 days when wrapped well in plastic wrap or stored in an airtight container. For longer storage, pop it in the fridge where it’ll keep fresh for up to a week. The pickle and dill flavors actually get better after a day!

Freeze: Want to save some for later? Let the bread cool completely, then wrap it tightly in plastic wrap and aluminum foil. It’ll keep in the freezer for up to 3 months. You can even slice it before freezing and just take out what you need!

Thaw & Enjoy: When you’re ready to eat your frozen pickle bread, just let it thaw overnight in the fridge or for a few hours at room temperature. If you want to warm it up, give it a quick toast or pop it in a 350°F oven for a few minutes – it makes the bread extra cozy and brings out all those pickle-y flavors.

Preparation Time	10-15 minutes
Cooking Time	40-50 minutes
Total Time	50-65 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 30-35 g
• Fat: 130-145 g
• Carbohydrates: 150-160 g

Ingredients

• 2 tbsp dill pickle juice
• 2 tbsp sugar
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 2 large eggs (room temperature for better emulsification)
• 1/3 cup finely diced dill pickles
• 1/2 cup vegetable oil
• 1 packet dry onion soup mix
• 1/4 cup fresh dill (finely chopped for best flavor)
• 1 3/4 cups all-purpose flour (I use King Arthur all-purpose flour)
• 3/4 cup sour cream (full-fat for richness)

Step 1: Prepare the Baking Pan and Preheat Oven

Start by preheating your oven to 350 degrees F (175 degrees C).

Line a 9×5-inch loaf pan with parchment paper, leaving a slight overhang on two sides for easy removal.

This setup will ensure the bread does not stick to the pan and allows for easy transfer once baked.

Step 2: Mix Wet Ingredients and Pickles

In a large bowl, whisk together the sour cream, vegetable oil, eggs, and dill pickle juice until they are well combined.

This mixture forms the base of your moist bread.

Once mixed, fold in the diced dill pickles, making sure they are evenly distributed.

Step 3: Combine Dry Ingredients

Into the wet mixture, carefully stir in the flour, onion soup mix, sugar, baking powder, baking soda, and fresh dill.

Mix until all the ingredients are just combined and incorporated.

Be cautious not to over mix, as this can lead to a dense bread instead of a light, fluffy texture.

Step 4: Add Batter to the Pan and Bake

Pour the prepared batter evenly into the lined loaf pan.

Smooth the top with a spatula if necessary.

Place the pan in the preheated oven and bake for approximately 40 minutes, or until a toothpick inserted into the center of the loaf comes out clean, indicating the bread is fully baked.

Step 5: Cool, Slice, and Serve

Allow the baked bread to cool in the pan for 5-10 minutes.

Then, using the overhang of parchment paper, lift the bread out of the loaf pan.

Place on a cutting board and slice.

This savory bread is delicious on its own or can be enhanced with a slab of butter.

Enjoy your homemade dill pickle bread!