Dill Pickle Bread
A soft and savory loaf packed with dill flavor, perfect as a snack or side dish.
Ingredients
- ½ cup sour cream
- ½ cup vegetable oil
- 2 large eggs (room temperature)
- 1 tablespoon sugar
- 1¾ cups all-purpose flour
- 1¼ teaspoons baking powder
- ¾ teaspoon kosher salt
- 2 tablespoons dill pickle juice
- 1 cup finely chopped dill pickle
- 1 cup shredded sharp cheddar cheese
- 4 tablespoons snipped fresh dill
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper.
- In a large mixing bowl, combine sour cream, vegetable oil, eggs, sugar, and dill pickle juice. Mix until smooth.
- In a separate bowl, stir together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently.
- Fold in chopped pickles, half of the cheddar cheese, and fresh dill until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- After baking, sprinkle the remaining cheddar cheese on top and broil for 3 to 5 minutes until melted and golden.
- Let the bread cool in the pan for 15 minutes, then lift out using the parchment paper and cool completely on a wire rack.
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Notes
Store cooled bread in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.